Coconut chicken curry

Makes about 6 to 8 servings.

Ingredients

• 6 boneless skinless chicken breasts, sliced
• 1 bell pepper, chopped
• 1 red onion, finely chopped
• 4 scallions, finely chopped
• 6 cloves garlic, minced
• 3 cm ginger, minced
• 4 tbsp oil
• 5 tbsp mild curry paste
• 3 cans coconut milk (13.5 fl oz or 400 mL each)
• 2/3 cup or 150 mL chicken stock (optional)
• 1 3/4 cups or 200 g frozen peas

Instructions

1. Cook red onion, scallions, garlic, and ginger in oil in a large pan on medium-high for a few minutes.
2. Stir in curry paste and cook for another minute.
3. Reduce heat to medium and add chicken, bell pepper, and coconut milk.
4. Bring to a boil on high heat, then simmer on medium for 10 minutes.
5. Check that chicken is cooked through. If using, add chicken stock.
6. Add frozen peas and simmer for 3 more minutes.
7. Serve with rice or naan.