Nieves’ Thai chicken curry

Ingredients:

Boneless skinless chicken breasts (cubes size)

4 tbs oil

3 tbs curry paste (red, green or yellow)

red pepper flakes (optional)

(161 ml) coconut milk

Salt

And a choice of any of the following to add :

Green peas (frozen one)

Eggplant

Potatoes

Onions

Directions:

Heat the oil and curry paste for about 3 minutes or until fragrance in a medium high heat, and then add the chicken, stir everything and cook for 6-8 minutes, cooking chicken just through.

Then, add the coconut milk and crushed red pepper flakes. Stir. Then let the mixture come to a low boil. And then add the green peas and other ingredients of your choice.

And sprinkle with salt.

Enjoy!

Note: If you want to use eggplant or potatoes, you can add this together with the chicken.

You can also garnish this with fresh cilantro and extra lime wedges for squeezing.

Comments

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