Thai-Style Chicken And Vegetable Stir-Fry

* Exported from MasterCook *

Thai-Style Chicken And Vegetable Stir-Fry

Recipe By : Bon Appetit October 1997
Serving Size : 2 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Chicken Stir-Fry
Thai To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless skinless chicken breast halves -- cut crosswis
e into
-- 1/2-inch-thick slices
1 tablespoon thai red curry paste -- or 2 tablespoons
-- chili-garlic sauce
3 tablespoons vegetable oil
2 large japanese eggplants -- cut into 3/4-inch
-- pieces
4 ounces green beans -- trimmed cut on
-- diagonal into
-- 1-inch pieces
1 cup canned unsweetened coconut milk
1/4 cup thinly sliced fresh basil

Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tables
poons 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 tabl
espoon oil and chicken mixture to skillet. Stir-fry until chicken begins to br
own, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken
is cooked through and sauce thickens slightly, about 3 minutes. Season with s
alt. Sprinkle with basil.

MC formatted by Barb at Possum Kingdom using MC Buster & SNT


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 finis
h, drizzle white rum over fresh pineapple and banana chunks.

Converted by MC_Buster.



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