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Thai-Style Chicken And Vegetable Stir-Fry

Thai-Style Chicken And Vegetable Stir-Fry comes together with Vegetable Oil, Green Beans Trimmed Cut On, and Canned Unsweetened Coconut Milk. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 4 oz
• 1 cup

Method (preview)

1. 1

   Recipe By: Bon Appetit October 1997

2. 2

   Serving Size: 2 Preparation Time:0:00

3. 3

   Categories: Beans & Peas Bon Appetit Magazine

4. 4

   Chicken Stir-Fry

5. 5

   Stir chicken and curry paste in medium bowl to coat.

6. 6

   Set aside.

7. 7

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

8. 8

   Add eggplant and green beans.

9. 9

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

10. 10

    Add 1 tabl espoon oil and chicken mixture to skillet.

11. 11

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

12. 12

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

13. 13

    Season with s alt.

14. 14

    Sprinkle with basil.