This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Thai Style Chicken and Vegetable Stir Fry

x

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.

How To make Thai Style Chicken and Vegetable Stir Fry's Videos

Relevant Articles

Shares

x

Categories

x

Menu