1 tablespoon vegetable oil
1 red bell pepper, seeds and ribs removed, cut into short strips
8 ounces green beans, cut diagonally into bite-sized pieces
1 1/2 cups chicken broth
14 ounces light coconut milk
2 tablespoons brown sugar
1 tablespoon Thai fish sauce
2 tablespoons green curry paste, more or less to taste
1 cup white rice
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Instructions:
Full recipe from : yummly.com
Heat olive oil in a dutch oven or large skillet over medium-high heat. Sauté bell pepper and green beans for about 5 minutes.
Pour in chicken broth, coconut milk, brown sugar, fish sauce, and curry paste. Stir well until blended, and bring to a low boil. Stir in uncooked rice and chicken, and return to a simmer. Reduce heat to medium low. Cover, and cook for 20 minutes, stirring after 10 minutes.
