*  Exported from  MasterCook  *

                Thai-Style Chicken And Vegetable Stir-Fry

Recipe By     : Bon Appetit Magazine, Oct 1997
Serving Size  : 2    Preparation Time :0:00
Categories    : Thai                             Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Chicken breast halves --
                        - boneless, skinless, cut
                        - crosswise into 1/2" slices
   1      tb            Thai red curry paste -OR-
   2      tb            Chili-garlic sauce
   3      tb            Vegetable oil
   2      lg            Japanese eggplants -- cut into
                        - 3/4" pieces
   4      oz            Green beans -- trimmed cut on
                        - diagonal into 1" pieces
   1      c             Canned unsweetened coconut milk
     1/4  c             Fresh basil -- thinly sliced

Stir chicken and curry paste in medium bowl to coat. Set aside. Heat
2 tb oil in heavy large skillet over medium-high heat. Add eggplant
and green beans. Stir-fry until eggplant begins to soften, about
4 minutes. Add 1 tb oil and chicken mixture to skillet. Stir-fry
until chicken begins to brown, about 3 minutes. Add coconut milk;
simmer until beans are tender, chicken is cooked through and sauce
thickens slightly, about 3 minutes. Season with salt. Sprinkle with
basil.

Notes:

Spoon this over rice noodles or linguine, and have a crisp coleslaw
of bean sprouts, shredded cabbage, and slivered red bell pepper
alongside. To finish, drizzle white rum over fresh pineapple and
banana chunks.

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