Thai Chicken and Vegetable Stir-Fry

Source: Bon Appetit, October 1997

• 2 skinless, boneless chicken breasts halves, cut crosswise into 1/2-inch 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

1. Stir chicken and curry paste in medium bowl to coat. Set aside.

2. Heat 2 tablespoons 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 tablespoon 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 and top with basil. Serve with rice.

• Serves 2. Can be doubled.