Thai Green Chicken Curry

2 tablespoons vegetable oil
1 to 2 tablespoons Thai green curry paste
1 fresh hot red chile thinly sliced crosswise
1 3/4 pound skinless, boneless chicken breast thinly sliced on the diagonal
1 14oz can unsweetened coconut milk
1/4 cup chicken broth
2 tablespoons asian fish sauce
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
3 scallions thinly sliced

Heat the oil in a skillet over medium-high heat until hot but not smoking. Add the curry paste and chile and saute, stirring occasionally, until fragrant. Add the chicken and saute until just cooked through.
Add coconut milk, broth, brown sugar, fish sauce, and lime juice to skillet and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the cilantro and scallions and simmer for about 1 minute more. Serve with rice. Makes 4 servings. Recipe from foodnetwork.com
*I ommitted the chile because I didn't have one on hand but this was still very yummy! Sorry, I didn't take a picture.