•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 jalapeño 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