Quench MagazineThai-Style Chicken and Vegetable Stir-Fry | Beans and Grains | Quench Magazine

Name: Quench MagazineThai-Style Chicken and Vegetable Stir-Fry | Beans and Grains | Quench Magazine
Ingredients: 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

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Thai-Style Chicken and Vegetable Stir-Fry | 2 boneless skinless chicken breast halves -- cut crosswis e into -- 1/2-inch-thick slices 1 tablespoon thai red

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Ingredients

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