Thai-Style Chicken and Vegetable Stir-Fry
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 3 tablespoons vegetable oil
- 1 cup canned unsweetened coconut milk
- 1/4 cup thinly sliced fresh basil
- Carbohydrate 41 g(14%)
- Cholesterol 64 mg(21%)
- Fat 49 g(75%)
- Fiber 18 g(73%)
- Protein 29 g(58%)
- Saturated Fat 24 g(118%)
- Sodium 109 mg(5%)
- Calories 677
Preparation 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.
Preparation 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.
