Thai red curry chicken

Ingredients
2 Tbsp corn oil
1 Tbsp Thai red curry paste
12 oz chicken breast, cut into 1/2 inch strips
4 oz green beans, cut to 1 inch lengths
2 small (Japanese) eggplans, cut into 1 inch cubes
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 Tbsp fish sauce (nam pla)
1/4 cup chopped fresh basil

Directions
Heat oil in large saucepan over medium heat
Add curry paste, stir until fragrant (about 1 minute)
Add chicken, stir 2 minutes
Add greenbean and eggplant pieces, stir 1 minute
Add broth, coconut milk, and fish sauce - bring to a boil
Reduce heat, simmer until vegetables are tender (about 12 minutes)
Season with salt and pepper
Stir in basil and serve