1. Cut the chicken into bite-sized pieces. 2. String the snow peas and set them aside. 3. In a wok, heat 1/2 cup of the coconut milk and when it is bubbling add the green curry paste and stir over medium heat tunil it smells fragant. 4. Add the fish sauce and chicken pieces and stir constantly until the chicken is coated with the mixture and is no longer pink. 5. Mix the remaining 1/2 cup coconut milk with 1/2 cup water and add to the pan with kaffir line leaves and chillies. 6. Simmer gently for 15 minutes, stir in the snow peas and basil leaves and simmer for 5 minutes longer. 7. Serve with freshly cooked white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
