Bon Appetit

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

• 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

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