GREEN CURRY CHICKEN
4 skinless, boneless chicken breasts halves
2 T. cooking oil
1 - 2 T. green curry paste
1 can (13 1/2 oz.) unsweetened coconut milk
8 oz. fresh small green beans, trimmed (2 c.)
2 T. fish sauce
1/4 c. torn fresh basil leaves
2 c. hot cooked rice
Cut chicken into bite-size strips. Using a wok, cook and stir half the chicken in 1 T. hot oil over medium-high heat for 3 to 4 minutes or until no longer pink. Remove chicken from wok; repeat with remaining chicken.
Add curry paste and remaining 1 T. oil to wok. Cook and stir for 2 minutes. carefully add coconut milk, stirring to blend. Simmer, uncovered for 10 minutes.
Add green beans and fish sauce to coconut milk mixture in wok. Simmer, uncovered, for 5 minutes. Add chicken; simmer for 3 minutes more. Remove from heat. Stir in basil. Serve with hot cooked rice.