- 2 skinless boneless 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
- Stir chicken and curry paste in medium bowl to coat. Set aside. 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. 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 salt. Sprinkle with basil.