At Aruns in Chicago, owner and chef Arun Sampanthavivat has come up with this fresh take on a traditional Thai recipe.

Makes 4 servings.

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

    DIRECTIONS

    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.