Green Curry Chicken With Snow Peas - cooking recipe

Ingredients

1 3/4 lbs boneless skinless chicken thighs, thinly sliced
2 tbsp green curry paste
1 1/2 cups canned coconut cream
5 oz snow peas, trimmed

Preparation

Stir-fry chicken, in batches, in heated oiled wok on high heat until browned. Remove from wok.
Add curry paste to wok; cook, stirring, about 30 seconds or until fragrant.
Return chicken to wok with coconut cream; bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until chicken is cooked through.
Add snow peas to wok; simmer, uncovered, 1 min.