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2 T. corn oil <\/span><\/p>\n 1 T. Thai red curry paste <\/span><\/p>\n 12 ounces skinless boneless chicken breast halves, cut crosswise into 1\/2-inch-wide strips <\/span><\/p>\n 4 ounces green beans, cut into 1-inch lengths <\/span><\/p>\n 2 small Japanese eggplants, cut into 1-inch pieces <\/span><\/p>\n 3 C. canned low-salt chicken broth <\/span><\/p>\n 3 C. canned unsweetened coconut milk <\/span><\/p>\n 1 T. fish sauce (nam pla) <\/span><\/p>\n 1\/4 C. chopped fresh basil <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 T. corn oil 1 T. 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 C. canned low-salt chicken broth 3 C. canned unsweetened coconut milk 1 T. fish sauce (nam pla) 1\/4 C. chopped fresh basil \u00c2\u00a0 Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1…<\/p>\n