Chicken and Green Bean Curry with Coconut Milk

I've become more adventurous with my cooking since arriving here.  I like to think that it is out of necessity as food and almost everything else costs so much.  So making things at home is almost always cheaper than eating out.  I even convinced the girls to eat this. I just held putting the Curry paste in until I after I had dished their plates.

Chicken Green Bean Curry with Coconut Milk
Makes 2 or 3 servings

Ingredients

    * 1/2  pound  green beans, ends trimmed
    * 2  boneless, skinless chicken breast halves (10 to 12 oz. total)
    * 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
    * 1  can (8 oz.) sliced bamboo shoots, rinsed and drained (I left
these out)
    * Fish sauce or salt

Preparation

1. 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.

2. 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. Add bamboo shoots;
continue cooking until hot, 3 to 4 minutes. Add fish sauce to taste.