Thai Curry & Coconut Milk

Name: Thai Curry & Coconut Milk
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by Beautiful6arbage

"This is soooo good! One of my favorite dishes. I'll omit the chicken sometimes to make it vegetarian. Prep for this is kind of a pain but its totally worth it! Make sure to serve this over jasmine sticky rice. YUMMMM...."

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Ready In:: 50mins
Ingredients:: 12
Serves:: 4

ingredients

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)

directions

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