Thai-Style Chicken and Vegetable Stir-Fry

• 2 skinless boneless chicken breast halves, cut crosswise 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

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

chicken breast halves, red curry, vegetable oil, japanese eggplants, green beans, milk, fresh basil

Taken from www.epicurious.com/recipes/food/views/thai-style-chicken-and-vegetable-stir-fry-4601 (may not work)