Easiest Green Chicken Curry

1. 1

   Grind the first 3 ingredients into a paste with a spoonful of coconut milk (the creamy bit at the top of the can). Add to the skillet with the chicken breast pieces and the remaining coconut milk, and bring to a gentle simmer (I find that if I brown the chicken first it becomes overdone). Cook until the chicken is just done and the sauce has reduced somewhat.

2. 2

   Meanwhile, blend the last four ingredients into a paste (I prefer it somewhat chunky). Stir into the chicken mixture immediately before serving over rice.

* Per serving · 4 servings · Values may vary.

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