1. In a large skillet over medium heat, combine the coconut milk, green curry paste, onion, bell pepper, carrot, garlic, sugar, salt and pepper. Cook for about 10 minutes, or until the vegetables are soft.
2. Add the chicken and cook for an additional 5-7 minutes, or until cooked through.
3. Add the peas and green onions. Cook for an additional 5 minutes until heated through. Serve hot over white rice or with roti/naan.

(This recipe is from my mother-in-law, so it’s her way of making it, not exactly traditional.) Recipe has been adapted to serve 4 people instead of 6-8 as written in the original.

Now that you know all about Thai green curry, it’s time to make some of your own! This easy recipe is perfect for a quick weeknight meal.