*  Exported from  MasterCook  *
 
                 Thai-Style Chicken And Vegetable Stir-Fry
 
 Recipe By     : Bon Appetit  October 1997
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Chicken                          Stir-Fry
                 Thai                             To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    boneless skinless chicken breast halves -- cut crosswis
 e 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
 
 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 tabl
 espoon oil and chicken mixture to skillet.  Stir-fry until chicken begins to br
 own, 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.
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
 
 Notes:  Spoon this over rice noodles or linguine, and have a crisp coleslaw of 
 bean sprouts, shredded cabbage and slivered red bell pepper alongside. To finis
 h, drizzle white rum over fresh pineapple and banana chunks.
 
 Converted by MC_Buster.
 
 
 
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