heat oil in wok or large frying pan over medium heat; add chicken, onion and eggplant and cook for 5 minutes.
add curry paste and cook 1 minute. stir in CARNATION light & creamy coconut flavoured cooking milk; bring to the boil. add capsicum, simmer, uncovered, for 15 minutes or until the chicken has cooked through, stirring occasionally.
meanwhile, cook rice according to packet directions. drain.
add MAGGI fish sauce to the curry with the lime juice and sugar. serve with rice and coriander .
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