Thai Chicken And String Beans

• 3 cups uncooked string beans, washed and well-drained, cut into bite-sized pieces
• 2 teaspoons jalapeno peppers, seeded and minced
• 1 medium garlic clove, peeled and smashed
• 1 cup coconut, milk. divided
• 2 tablespoons green curry paste
• 1 tablespoon packed brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon lemongrass, minced
• 1 lb boneless skinless chicken breast, cut into thin strips
• 2 tablespoons basil, fresh minced
• 2 cups cooked brown rice or 2 cups cooked jasmine rice, kept hot

1. Stream green beans in a steamer basket on stove in a microwave, until crisp-tender, about 5 minutes. Drain well; set aside.
2. Coat a large skillet with cooking spray and set over medium heat. Add jalapeno and garlic; cook, stirring frequently, about 1 minute. Add 3/4 cup of coconut milk, curry paste, brown sugar, fish sauce and lemon grass, bring to a simmer.
3. Add chicken and reduce heat to medium-low; simmer, stirring occasionally, until chicken is cooked through, about 10 minutes. Add string beans and basil (mixture may separate). Add remaining 1/4 cup of coconut milk (sauce will be smooth again). Simmer until hot, about 1 minute more; remove garlic clove and serve over rice.

string beans, jalapeno peppers, garlic, coconut, green curry, brown sugar, fish sauce, chicken breast, basil, brown rice

Taken from www.food.com/recipe/thai-chicken-and-string-beans-348080 (may not work)