Chicken: Thai-Style Chicken and Vegetable Stir-Fry

posted by SandyOH 06-11-100 11:02 AM

* Exported from MasterCook *
Thai-Style Chicken and Vegetable Stir-Fry
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beans Chicken Breasts
Eggplants Stir-Fry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless skinless 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.

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 finish, drizzle white rum over fresh pineapple and banana chunks.

Cuisine: "Thai"
Source: "Bon Appetit"
Copyright: "October 1997"
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