Thai-Style Chicken and Vegetable Stir-Fry

Ingredients:

• 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
  

Directions:

1. Stir chicken and curry paste in medium bowl to coat. Set aside.
2. 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.
3. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes.
4. 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.
5. Spoon this over rice noodles or linguine, and have a crisp coleslaw of bean sprouts, shredded cabbage and slivered red bell pepper alongside.
6. To finish, drizzle white rum over fresh pineapple and banana chunks.