Shannon's Curry Chicken That Firefighter Hubby Loves!

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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 onion, finely chopped
• 2 tablespoons garlic, minced
• 2 tablespoons green onions, sliced thin, diagonally
• 2 jalapeno peppers, chopped
• crushed red pepper flakes

Recipe

• 1 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.
• 2 bring to a slight boil, then turn heat down and simmer 5 minutes.
• 3 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.).
• 4 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.
• 5 serve with steaming jasmine rice (cooked with garlic salt instead of regular salt and a spoon of butter).
• 6 garnish with extra sliced green onion.