⅓ lb Chicken.
7oz Coconut milk.
1 Tbsp Green Curry paste.
1Tbsp Fish Sauce.
1Tbsp Brown sugar.
¼ cup Frozen peas.
¼ cup Chicken stock.
1. Simmer coconut milk with curry paste over medium heat for 5 mins.
2. Cut chicken into bite-sized chunks and add to the saucepan, along with fish sauce, sugar, peas and stock.
3 Simmer ingredients for 10 minutes, stirring occasionally.
4. Serve immediately over rice and garnish with the fresh Basil.
This ended up being a modified meal, made from the leftovers of the Tuscany Chicken, with only the coconut milk at $1.50 needing to be purchased. The original recipe on the side of the curry paste jar, calls for bamboo shoots to be added, which I omitted, but this can easily be substitued with something else. For the chicken stock, I substituted this with the leftover wine sauce, which added a wonderful sweetness to the chicken.