Thai Chicken Curry
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
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.
Reduce the heat and cook, without covering, for about 15 minutes, until the chicken and potatoes are tender.
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.