A mildly spiced recipe mix with ground coriander, ginger, cardamom and coriander leaf for a fragrant green Thai chicken curry.
Heat oil and fry chicken for 6-7 minutes, until browned.
Mix sachet contents with milk and add to pan. Bring to the boil, stirring.
Add spring onions and peas, simmer for 5 minutes, stirring occasionally.
Serve with fragrant rice.
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