Thai Curry & Coconut Milk

• 1/2 lb green beans, ends trimmed
• 1 large red pepper
• 1 large green pepper
• 1 1/2 cups fresh broccoli florets
• 1 (8 ounce) can water chestnuts, rinsed and drained
• 1 (15 ounce) can baby corn, rinsed and drained
• 1 (14 ounce) can reduced-fat coconut milk
• 1 teaspoon sugar
• 1 tablespoon oil
• 1 1/2 teaspoons fish sauce
• 3 tablespoons Thai red curry paste
• 2 boneless skinless chicken breast halves (approx 12oz)

1. Slice beans into 1 1/2 inch lengths. Cut peppers into 1 inch pieces. Cut chicken into 1 inch cubes.
2. Place a 12 inch frying pan over high heat. When pan is hot, add oil, beans and broccoli florets; stir fry 2 minutes.
3. Add chicken to cook, stirring occasionally, about 2 minutes.
4. Add peppers and baby corn, about 2 minutes.
5. Add curry paste, coconut milk and sugar. Reduce heat to low and stir until curry paste is well blended.
6. Add water chestnuts; continue to cook about 4 minutes.
7. Stir in fish sauce.

green beans, red pepper, green pepper, fresh broccoli florets, water chestnuts, baby corn, coconut milk, sugar, oil, fish sauce, red curry, chicken

Taken from www.food.com/recipe/thai-curry-coconut-milk-424273 (may not work)