Ingredients
1 c. sliced chicken breast
2 c. coconut milk
2 tbsp. green curry paste
1 c. sweet peas
2 green chilies, cut lengthwise
2 tbsp. fish sauce
2 tbsp. vegetable oil
Preparation
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.
