| Thai Chicken Curry
1 cup of sliced chicken breast
2 cups of coconut milk
2 tablespoons of green curry paste
1 cup of sweet peas
2 green chilies, cut lengthwise
2 tablespoons of fish sauce
2 tablespoons of vegetable oil
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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. Coconut milk, green curry paste, green chilies, and fish sauce may be purchased at an Oriental Market.
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