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 minIngredients
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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