Thai Chicken And String Beans - cooking recipe

Ingredients

3 cups uncooked string beans, washed and well-drained, cut into bite-sized pieces
2 teaspoons jalapeno peppers, seeded and minced
1 medium garlic clove, peeled and smashed
1 cup coconut, milk. divided
2 tablespoons green curry paste
1 tablespoon packed brown sugar
1 tablespoon fish sauce
1 tablespoon lemongrass, minced
1 lb boneless skinless chicken breast, cut into thin strips
2 tablespoons basil, fresh minced
2 cups cooked brown rice or 2 cups cooked jasmine rice, kept hot

Preparation

Stream green beans in a steamer basket on stove in a microwave, until crisp-tender, about 5 minutes. Drain well; set aside.
Coat a large skillet with cooking spray and set over medium heat. Add jalapeno and garlic; cook, stirring frequently, about 1 minute. Add 3/4 cup of coconut milk, curry paste, brown sugar, fish sauce and lemon grass, bring to a simmer.
Add chicken and reduce heat to medium-low; simmer, stirring occasionally, until chicken is cooked through, about 10 minutes. Add string beans and basil (mixture may separate). Add remaining 1/4 cup of coconut milk (sauce will be smooth again). Simmer until hot, about 1 minute more; remove garlic clove and serve over rice.