Ingredients:
2 -3 tablespoons green curry paste
2 (14 ounce) cans coconut milk ( Regular or Lite)
1/2 cup fresh basil ( sliced)
6 tablespoons fish sauce
4 tablespoons brown sugar
2/3 cup chicken stock
6 chicken breasts, sliced into 2-inch long, 1/4 inch slices ( boneless,skinless)
1/2-1 cup frozen sweet peas
1 onions, finely chopped
2 tablespoons garlic, minced
2 tablespoons green onions, sliced thin, diagonally
2 jalapeno peppers, chopped
crushed red pepper flakes
Directions:
In a large saucepan or pot, warm coconut milk over medium high heat for 1 minute. Add in curry paste, using a whisk to completely dissolve curry paste.
Bring to a slight boil, then turn heat down and simmer 5 minutes.
Add basil, fish sauce, brown sugar, chicken stock, peas, onions, green onions, garlic, peppers and chicken. (If you like any other vegetables, add them here, like bamboo shoots, etc.).
Bring to a slight boil again by turning up the heat, then simmer over medium heat 15 minutes or until chicken is cooked through, stirring often.
Serve with steaming Jasmine Rice (cooked with garlic salt instead of regular salt and a spoon of butter).
Garnish with extra sliced green onion.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.