A bean recipe for every taste:
Cut chicken breast fillet into strips 1 cm wide. Cut beans into 2, 5-cm pieces. Cut melanzane into 2×2-cm cubes. In a large saucepan, heat oil over medium heat. Add curry paste, stir-fry until paste begins to become fragrant (about 1 minute). Add chicken, stir-fry for 2 minutes.
Add beans and diced eggplant, stir-fry for a minute. Pour in clear soup, coconut milk and fish sauce, bring to a boil. Simmer gently over low heat until vegetables are cooked, about 12 min. Salt, season with pepper, add basil to soup and bring to table.
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