Thai Chicken Curry with Coconut Milk

Ingredients

• 8 oz bamboo skewers rinsed drained sliced canned
• 14 oz coconut milk reduced-fat canned
• 3 servings fish sauce 
• 0.5 pound green beans ends trimmed
• 1 tablespoon salad oil 
• 2  chicken breast halves boneless skinless
• 1 teaspoon sugar 
• 1 tablespoons thai curry paste fresh red minced prepared (or 1 tablespoon ginger, 1 teaspoon curry powder, 1 teaspoon chili powder, and)

Equipment

• frying pan

Directions

1. Slice beans diagonally into 1 1/2-inch lengths.
2. Cut chicken into 1-inch cubes.
3. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes.
4. Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes.
5. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended.
6. Add bamboo shoots; continue cooking until hot, 3 to 4 minutes.
7. Add fish sauce to taste.