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Thai Chicken Curry

INGREDIENTS
400 ml coconut milk
200 ml chicken stock
2 tbsp. l thai green curry paste
4 skinless chicken breast fillets, total 600 g (cut into strips)
350 g of potatoes (cut into large pieces)
6 green onion feathers (cut into slanting slices)
2 tbsp. l lime juice
125 g fresh or frozen peas
8 small cream or cherry tomatoes (cut in half)4 tbsp. l fresh coriander
STEP-BY-STEP COOKING RECIPE
Step 1
Pour coconut milk, chicken stock into a wok or large frying pan, put Thai curry paste and heat to a boil. Put the chicken and potatoes, stir and bring to a boil again.
Step 2
Reduce the heat and cook, without covering, for about 15 minutes, until the chicken and potatoes are tender.
Step 3
Add, stirring, green onions, lime juice, peas, tomatoes and cook for another 3-4 minutes. Put coriander, season with salt and pepper to taste, mix.

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