Thai Chicken Curry With Coconut Milk

By Sunset
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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

Fish sauce or salt

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