Thai chicken in red curry

Easy Thai Red Curry with chicken
Recipe from cooking demo @ Salem Free Library
Ingredients:
1. 1# boneless chicken breast cut into thin strips
2. 1 red pepper cut into thin 3” strips
3. 1 yellow pepper cut into thin 3” strips
4. 1 handful fresh green beans cut into 2- 3 “ strips
5. 1 small red onion cut into thin ½ moon sections
6. 1 clove of garlic in slivers
7. small Japanese eggplant cut into small rounds or Thai eggplant cut in half
8. *1 13.5 oz can of coconut milk
9. *1 0.4oz can of red curry paste (I use Maesri)
10. *Thai Basil
all these items available @ Asian grocery store
11 2 cups cooked jasmine rice
Heat some vegetable oil in saute pan. When hot throw in chicken strips, salt and pepper to taste, and sauté until golden and just cooked. Remove chicken strips to plate and cover with foil
Place onion, peppers, and garlic in pan and cook until vegetables are cooked tender crisp. Add green beans and coconut milk and bring to a simmer. Next add the red curry paste. Let me warn you this stuff is very, very hot (spicy). If you add 1 tsp it will be mildly spicy. 1 tbsp and it is very hot. If you like it very spicy add ½ the can. Remember you can always add more but you can’t take it back.
Put the chicken back in the pan. Stir the curry paste into the mixture and bring back to a simmer. Add some small leaves of Thai basil.

Serve this over cooked Jasmine rice.