Ingredients:
2 chicken breasts, cooked and chopped into small pieces
1 (14 ounce) cans light coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 1/2-2 teaspoons green curry paste
1 -2 tablespoon dried basil ( can also use fresh, we prefer dried)
1 cup frozen peas ( never used canned)
cooked jasmine rice, in abundance ( not included in cook time)
Directions:
Pour the coconut milk into a saute pan, add the curry and simmer a minute or two.
Add the chicken simmer another few minutes.
Add the everything else except the peas and the jasmine rice and simmer for about 10 minutes.
Try it and if you want it a little hotter add some more curry.
Add the peas and simmer until the peas are tender.
Serve over rice.
Servings: 2-3
Time preparation: 15 min.
Time total: 35 min.