Thai Green Curry Chicken

1. 1

   Heat 1 tablespoon of oil in a large sauce pan over medium heat. Add the chicken and saute until lightly browned. Remove the chicken and set aside.

2. 2

   Add the remaining oil to the pan, and stir in the curry paste and cook for 3 minutes.

3. 3

   Add the coconut milk and continue to cook for 5 minutes, stirring often.

4. 4

   Add the chicken and fish sauce. Reduce the heat and cover, then simmer for 15 minutes.

5. 5

   Add the peas and cook for 5 more minutes.

6. 6

   Remove from heat, then stir in spinach and cilantro. Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.