Thai Curry & Coconut Milk - cooking recipe

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)

Preparation

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.