Thai-Style Chicken and Vegetable Stir-Fry

35 minutes Prep: 15 minutes Cook: 20 minutes

544 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

2	each	chicken breast halves, boneless and skinless	cut crosswise into 1/2inchthick slices
1	tablespoon	red curry paste	or 2 tbsp chili garlic sauce
3	tablespoons	vegetable oil
2 large		japanese eggplants	cut in 3/4 inch pieces
4	ounces	green beans	trimmed cut on diagonal into 1inch pieces
1	cup	coconut milk	canned, unsweetened
1/4	cup	basil	thinly sliced, fresh

Directions

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 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 s alt. Sprinkle with basil.

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Nutrition Facts

Serving Size 245g

Amount per Serving

Calories 544 77% of calories from fat

	% Daily Value*
Total Fat 47.0g	72%
Saturated Fat 25.0g	124%
Trans Fat 0.0g
Cholesterol 73mg	24%
Sodium 80mg	3%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	4%
Sugars 0.0g
Protein 29.0g	59%