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Thai-Style Chicken And Vegetable Stir-Fry

A thai recipe for Thai-Style Chicken And Vegetable Stir-Fry, made with Boneless Skinless Chicken Breast Halves, E Into Inch Thick Slices, Thai Red Curry Paste Chili Garlic Sauce, Vegetable Oil, and Japanese Eggplants. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• E Into Inch Thick Slices
• 1 tbsp
• 3 tbsp
• 2
• 4 oz
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   Stir chicken and curry paste in medium bowl to coat.

2. 2

   Set aside.

3. 3

   Heat 2 tables poons oil in heavy large skillet over medium-high heat.

4. 4

   Add eggplant and green beans.

5. 5

   Stir-fry until eggplant begins to soften, about 4 minutes.

6. 6

   Add 1 tabl espoon oil and chicken mixture to skillet.

7. 7

   Stir-fry until chicken begins to br own, about 3 minutes.

8. 8

   Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes.

9. 9

   Season with s alt.

10. 10

    Sprinkle with basil.

11. 11

    Converted by MC_Buster.