Tamarind Curry Chicken With Vegetables

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
373
FAT
80%
CHOL
47%
SOD
7%

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Ingredients for 4 servings

6 Tbs. olive oil

8 oz. globe eggplant, cut into 1/4-inch rounds and quartered

1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces

4 oz. green beans, trimmed, blanched 3 to 4 minutes and drained

1 jar tamarind coconut curry sauce

Steamed rice for serving

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