375 ml coconut milk 1 1/2 cup
175 ml chicken stock 3/4 cup
30 ml thai green curry paste 2 tbsp
4 chicken breasts, boneless & skinless, cut into thin strips
350 g potatoes, cut into chunks 3/4 lb
6 scallions, sliced diagonally
30 ml lime juice 2 tbsp
175 ml green peas 3/4 cup
8 cherry tomatoes, halved
50 ml fresh cilantro, chopped 1/4 cup
In a wok; stir together coconut milk, stock and curry paste. Heat until boiling. Stir in chicken strips and potatoes, bring back to boil.
Reduce heat and simmer, uncovered, for 15 minutes or until potatoes are just tender and the chicken is cooked.
Stir in scallions, lime juice, peas and tomatoes. Simmer for an additional 3 to 4 minutes. Stir in cilantro. Season with salt and pepper. Serve with rice.
Serves: 4