1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1 can (14.5 oz.) light coconut milk
1 1/2 cups low-sodium chicken broth
1/3 cup water
4 oz. green beans, chopped
1 jalapeņo chili, seeded and finely chopped
1 tablespoon olive oil
2 teaspoons Thai red curry paste
1 teaspoon lime zest
1 teaspoon brown sugar
1/2 teaspoon ginger root, grated
1-2 red bell peppers, seeded and shopped
salt and pepper, to taste

1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces 1 can (14.5 oz.) light coconut milk 1 1/2 cups low-sodium chicken broth 1/3 cup water 4 oz. green beans, chopped 1 jalapeņo chili, seeded and finely chopped 1 tablespoon olive oil 2 teaspoons Thai red curry paste 1 teaspoon lime zest 1 teaspoon brown sugar 1/2 teaspoon ginger root, grated 1 -2 red bell peppers, seeded and shopped

In a large pot, heat oil over medium-high heat. Season chicken with salt and pepper and cook for 3-4 minutes, until chicken is no longer pink.
Add lime zest, ginger root and chili. Continue to stir-fry for 1 minute.
Pour in coconut milk, chicken broth and water, and stir in brown sugar, curry paste, green beans and bell peppers.
Reduce heat to medium-low and let simmer for 5-7 minutes, until vegetables have softened slightly.
Serve hot. Optional: serve with jasmine rice.