thai-red-curry-soup-with-chicken-and-vegetables-4260.json

{
    "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Chicken",
        "Coconut",
        "Basil",
        "Curry",
        "Eggplant",
        "Green Bean",
        "Simmer",
        "Boil"
    ],
    "title": "Thai Red Curry Soup with Chicken and Vegetables",
    "url": "http://www.epicurious.com/recipes/food/views/thai-red-curry-soup-with-chicken-and-vegetables-4260"
}