Does anyone have a good recipe for Curry Chicken?
1/2 pound green beans 2 boneless, skinless chicken breast halves 1 tablespoon salad oil 1 to 1 1/2 tablespoons prepared Thai red curry paste (or 1 tablespoon minced fresh ginger, 1 teaspoon curry powder, 1 teaspoon chili powder, and 1/4 to 1/2 teaspoon cayenne) 1 can (14 oz.) reduced-fat coconut milk 1 teaspoon sugar salt Slice beans diagonally into 1 1/2-inch lengths. Cut chicken into 1-inch cubes. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes. Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended. continue cooking until hot, 3 to 4 minutes. Add salt to taste.