Thai Curry & Coconut Milk

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....

• Ready In: 50 mins
• 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

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.