Thanksgiving in Thailand?

2 sweet potatoes, baked for 30-40 minutes in 400 degree oven; then cubed
1 lb green beans, washed, snapped in half.
2 boneless skinless chicken breasts, cut into bite sized pieces
1 can coconut milk
1/2 C chicken stock
1-2 T curry paste (green or red)
Brown sugar, lime juice, ginger, garlic cilantro, salt to taste
Cooked rice

Quick saute pieces of chicken in hot skillet with plenty of oil. Set aside.
Quick saute green beans in same manner, set aside.
Drain oil from pan, leave the nice bits of browned stuff in the bottom, add the chicken stock to deglaze. Add the coconut milk, curry paste, brown sugar, lime juice, ginger, garlic to taste. Reduce the sauce for 5-10 minutes. Add more sugar/lime juice to balance flavors. Remember the potatoes are a bit sweet and will also thicken the sauce a little bit.
Add sweet potatoes, chicken, green beans to the sauce, simmer for 5-10 minutes.
Add cilantro if desired.

Serve over the hot rice.