1 pound green beans, trimmed and cut into 2-inch length
3 tablespoons canola oil
1 medium onion, thinly sliced
2 garlice cloves, minced
1 jalapeno pepper, seeded and minced
2 tablespoons minched fresh ginger
2 tablespoons curry powder
1 pound boneless, skinless chicken breasts, cut into 1/2 inch strips
1 1/2 cups fresh or canned diced tomatoes
1 can (14 ounces) unsweetened coconut milk
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh basil
Salt and freshly ground black pepper
Hot cooked basmati rice, to serve
1. Blanch the green beans in a large pot of boiling salted water until just tender, about 3 minutes. Drain and set aside.
2. Heat the oil over medium-high heat in a large heavy-bottomed saucepan or dutch oven. Add the onion and saute until fragrant, about 2 minutes. Reduce the heat to medium and add the garlic, jalapeno, ginger, and curry powder. Saute until the onion is tender and the spices are fragrant, stirring frequently, 2 to 3 minutes longer.
3. Add the chicken and saute, stirring frequently, until the chicken is cooked through, about 5 minutes. Add the tomatoes, coconut milk, and green beans. Bring to a boil, then reduce the heat to a simmer. Add the cilantro and basil. Season to taste with the salt and pepper. Add the cayenne to taste, starting with just a pinch and adding more, depending on how hot you enjoy your curries. Simmer for 10 minutes.
4. Serve hot over a bed of rice.