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2 boneless skinless chicken breast halves cut crosswise into
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.
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.