Tamarind Curry Chicken with Vegetables
- 6 Tbs. olive oil
- 8 oz. globe eggplant, cut into 1/4-inch rounds
- 1 lb. boneless, skinless chicken thighs, cut into
- 4 oz. green beans, trimmed, blanched 3 to 4
minutes and drained
- 1 jar tamarind coconut curry sauce
- Steamed rice for serving
Return the wok to medium-high heat and warm the remaining 2 Tbs. oil. Add the chicken and sauté for about 1 minute. Add the green beans, eggplant and tamarind coconut curry sauce, reduce the heat to low and simmer until the chicken is opaque throughout, about 2 minutes.
Transfer to a serving bowl and serve immediately with steamed rice. Serves 4.