Easy Thai Green Curry
1 tablespoons oil
450 gram (1 pound) boneless, skinless chicken breasts, cubed
1 sachet Thai Chicken Green Curry Mix
350 millilitre (12 fluid ounce) semi-skimmed milk
1 bunch spring onions, sliced
100 gram (4 ounce) peas
- 1 Heat oil and fry chicken for 6-7 minutes, until browned.
- 2 Mix sachet contents with milk and add to pan. Bring to the boil, stirring.
- 3 Add spring onions and peas, simmer for 5 minutes, stirring occasionally.
- 4 Serve with fragrant rice.