Thai-Style Chicken & Vegetable Stir-Fry
Creamy and tangy coconut milk, Thai red curry paste and coconut milk make this delicious stir fry that has chunks of flavorful chickens and veggies. A quick yet tasty week day dinner.
Yield
2 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, 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 |
|
| ¼ | cup |
basil
thinly sliced, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
cut crosswise into 1/2inchthick slices |
|
| 15 | ml |
red curry paste
or 2 tbsp chili garlic sauce |
*
|
| 45 | ml |
vegetable oil
|
|
| 2 | large |
japanese eggplants
cut in 3/4 inch pieces |
* |
| 115.6 | ml/g |
green beans
trimmed cut on diagonal into 1inch pieces |
|
| 237 | ml |
coconut milk
canned, unsweetened |
|
| 59 | ml |
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.
