Thai Chicken Curry
Kate Van Gorden
ingredients
- 1 cup sliced chicken breast
- 2 cups coconut milk
- 2 Tbsp green curry paste
- 1 cup sweet peas
- 2 green chilies, cut lengthwise
- 2 Tbsp fish sauce
- 2 Tbsp vegetable oil
directions
Heat the oil in a saucepan. Stir-fry green curry paste for one minute. Add chicken and fish sauce. Stir fry until chicken is done. Add coconut milk and bring to boil. Add sweet peas and green chilies. Cook for 3 to 5 minutes. Remove from heat. Serve with rice.
Source: Kate Van Gorden
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