Red Thai Curry With Chicken

• 1 (14 ounce) can coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons red curry paste (see note)
• 2 tablespoons light brown sugar
• 8 ounces sweet potatoes, peeled and cut into cubes
• 1 lb boneless skinless chicken breast, cut into pieces
• 6 ounces fresh green beans, cut into 2-inch pieces
• 1 tablespoon lime juice
• 34 cup fresh basil, chopped
• salt and pepper

1. Combine coconut milk, broth, fish sauce, curry paste, and brown sugar in a 2 or 3-quart saucepan, bring to boil over medium-high heat.
2. Simmer on stovetop about 5 minutes until flavors blend.
3. Add potatoes and simmer until almost tender, about 8 minutes Add chicken and beans to pot and simmer until chicken is cooked and the beans are tender, about 6 minutes.
4. Remove from heat.
5. Stir in lime juice and basil.
6. Season with salt and pepper.
7. Serve over rice.

coconut milk, chicken broth, fish sauce, red curry, light brown sugar, sweet potatoes, chicken breast, green beans, lime juice, fresh basil, salt

Taken from www.food.com/recipe/red-thai-curry-with-chicken-474897 (may not work)