Ingredients
1
tbsp 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
tbsp fish sauce (nam pla)
1/4
cup chopped fresh basil
Directions
1.
Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.
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