Quick Thai Curry

So this is what I'm making for dinner tonight...it serves 6 people...about 1 cup Curry for each. 7 WW points plus per serving...

I usually make some brown rice to eat with the curry...yum yum--so it's a good meal for about 11 points.

1 tbsp olive oil
3 chinese eggplants, sliced
8 oz bamboo shoots (canned or fresh)
1 red or green bell pepper, cut into a large dice
1 cup green peas
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp lemon grass (interior stalk only), minced
3/4 cup cashews
1/4 cup prepared curry paste (either red or green)
3 ea kafir lime leaves
1/2 cup mirin
1/4 cup soy sauce
2 cups chicken stock
13 1/2 ounce (1 can) light coconut milk
2 tbsp honey
thai basil for garinish

Heat oil in a wok over high heat. When the wok is hot, add the garlic, ginger and lemon grass and stir for 1 - 2 minutes until sightly golden. Add the bell pepper and eggplant and cook for an additonal 3 minutes. Add the curry paste, bamboo shoots and cashews and cook another 2 minutes. Add the mirin, soy sauce, honey, coconut milk, chicken stock, and kafir lime leaves and stir to incorporate evenly. Reduce heat to medium and simmer to 15 to 20 minutes until the curry has thickened. Add the peas and season to taste with salt. Garnish with Thai Basil and serve over brown rice.

For exercise tonight: walking on the treadmill for 30 minutes.