*  Exported from  MasterCook  *

                Thai-Style Chicken And Vegetable Stir-Fry

Recipe By     : Bon Appetit  October 1997
Serving Size  : 2    Preparation Time :0:00
Categories    : Beans & Peas                     Bon Appetit Magazine
                Chicken                          Stir-Fry
                Thai                             To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.



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