Thai Green Curry Chicken

In a large saucepan simmer one 14 fl. oz can coconut milk with 1 tsp green curry paste  (the original recipe called for 1 to 2 Tbsp) over medium heat for 5 minutes.

Add two skinned boneless chicken breasts cut in bite-sized chunks, 1 Tbsp Thai Kitchen Premium Fish Sauce, 2 Tbsp brown sugar, 1/4 cup bamboo shoots (oh, just throw in the whole can), cup or so sugar-snap peas (original recipe called for 1/2 cup frozen peas) and 1/3 cup chicken stock.

Simmer 10 minutes stirring constantly. We added the snap peas to the top of the pot without stirring at the end of the 10 minutes and basically steamed them.

Garnish with fresh basil and serve over brown rice.

Recipe was on the Thai Kitchen Green Curry Paste jar.

24 Jan 07