Thai Red Curry Soup with Chicken and Vegetables

• 2 tablespoons corn oil
• 1 tablespoon Thai red curry paste
• 12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
• 4 ounces green beans, cut into 1-inch lengths
• 2 small Japanese eggplants, cut into 1-inch pieces
• 3 cups canned low-salt chicken broth
• 3 cups canned unsweetened coconut milk
• 1 tablespoon fish sauce (nam pla)
• 1/4 cup chopped fresh basil

1. Heat oil in heavy large saucepan over medium heat.
2. Add curry paste; stir until fragrant, about 1 minute.
3. Add chicken; stir 2 minutes.
4. Add green beans and eggplant pieces; stir 1 minute.
5. Add broth, coconut milk and fish sauce; bring to boil.
6. Reduce heat; simmer until vegetables are tender, about 12 minutes.
7. Season with salt and pepper.
8. Stir in basil and serve.

corn oil, red curry, chicken breast halves, green beans, eggplants, chicken broth, milk, fish sauce, fresh basil

Taken from www.epicurious.com/recipes/food/views/thai-red-curry-soup-with-chicken-and-vegetables-4260 (may not work)