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.