1/2 lb. green beans, ends trimmed
2 boneless, skinless chicken breast halves (10 to 12 oz. total)
1 T. salad oil
1 to 1 1/2 T. prepared Thai red curry paste (or 1 T. minced fresh ginger, 1 tsp. curry powder, 1 tsp. chili powder, and 1/4 to 1/2 tsp. cayenne)
1 can (14 oz.) reduced-fat coconut milk
1 tsp. sugar
1 can (8 oz.) sliced bamboo shoots, rinsed and drained
Fish sauce or salt

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. 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.