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1 pound green beans <\/span><\/p>\n 3\/4 pound boned, skinned chicken breasts <\/span><\/p>\n 8 to 9 ounces fresh fettuccine <\/span><\/p>\n 1 can (14 oz.) coconut milk <\/span><\/p>\n 1 T. Thai red curry paste <\/span><\/p>\n 1 1\/2 tsp. sugar <\/span><\/p>\n 1 tsp. rice vinegar <\/span><\/p>\n 1 to 2 T. Asian fish sauce (nuoc mam or nam pla) <\/span><\/p>\n Fresh basil or cilantro leaves (optional) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1\/2 to 3 quarts water to a boil. Meanwhile, rinse green beans; trim and discard ends, then cut beans into 2- to 3-inch lengths. Rinse chicken and pat dry; thinly slice crosswise into 1\/8-inch-thick strips. Stir fettuccine and beans into boiling water; cook, uncovered, until pasta is barely tender to bite, 2 to 3 minutes. Pour into a colander, rinse with hot water, and drain. Rinse pan and set over medium heat. Stir in 1\/4 C. coconut milk and curry paste. Add chicken; stir until no longer pink in the center (cut to test), about 3 minutes. Add remaining coconut milk, 1\/4 C. water, sugar, vinegar, and 1 T. fish sauce; mix. Add pasta and beans to pan; mix until noodles are hot, about 2 minutes. Add more fish sauce if desired. Pour into a wide bowl. Sprinkle with basil leaves.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 pound green beans 3\/4 pound boned, skinned chicken breasts 8 to 9 ounces fresh fettuccine 1 can (14 oz.) coconut milk 1 T. Thai red curry paste 1 1\/2 tsp. sugar 1 tsp. rice vinegar 1 to 2 T. Asian fish sauce (nuoc mam or nam pla) Fresh basil or cilantro leaves (optional) \u00c2\u00a0 In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1\/2 to 3 quarts water to a boil. Meanwhile, rinse green…<\/p>\n