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CARBS (G)

0

PROTEIN (G)

0

FAT (G)

0

TOTAL CALORIES

0

4

30 Minutes

recipe_1519976739

INGREDIENTS

  • 1 13.5-oz can coconut milk
  • ½ cup chicken stock
  • 2 tsp green curry paste
  • ½ bag of frozen spring peas
  • 1 Tbsp sugar (brown, cane, or coconut)
  • 2 Tbsp fish sauce
  • ½ lb boneless, skinless chicken breast, cubed

DIRECTIONS

  1. Place coconut milk and chicken stock in a pot, and cook over medium-high heat for about 3 minutes. Whisk in curry paste and add half of the peas, along with sugar and fish sauce; cook another 3 minutes.

  2. Pour mixture into a blender (or use a handheld blender), and blend until smooth. Return to pot and heat again over medium-high. (Don’t boil.)

  3. Add chicken and remaining peas; stir. Cook 5 minutes or until chicken is just cooked through. Add lime juice, and stir.

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