Ingredients

• 2 tablespoons corn oil
• 1 tablespoon Thai red curry paste
• 12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
• 4 ounces green beans, cut into 1-inch lengths
• 2 small Japanese eggplants, cut into 1-inch pieces
• 3 cups canned low-salt chicken broth
• 3 cups canned unsweetened coconut milk
• 1 tablespoon fish sauce (nam pla)
• 1/4 cup chopped fresh basil

Instructions

1. Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.