Thai-Style Chicken and Vegetable Stir-Fry Recipe

2 boneless skinless chicken breast halves cut crosswise 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 tablespoons 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 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken
begins to brown, about 3 minutes. Add coconut milk; simmer until beans
are tender, chicken is cooked through and sauce thickens slightly, about
3 minutes. Season with salt. Sprinkle with basil.

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 finish, drizzle white rum over fresh pineapple and banana chunks.

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