Green Chicken Curry

This one is for you Bec.

You will need 1 tablespoon of green curry paste
Oil for frying
One chilli for some extra heat
2 servings of chicken meat, either breast or thigh fillets
One small tin of coconut milk
Your favourite vegetables like peas, Asian greens, potato, pumpkin or corn
One teaspoon of sugar and a dash of fish sauce or salt if you don't have any fish sauce.

In a saucepan or wok heat the oil and chilli paste until it is fragrant and hot. Then add the coconut milk, fish sauce and sugar and cook until it is boiling. Now add the chicken and cook through.
Add the veges last and cook until the veges are the way you like them. Undercooked with some crunch is better.

Serve with rice and some basil or coriander if you have any. This should do for two meals.

If you want to cook more of this to freeze or put in the fridge, follow the recipe up until the chicken is cooked. Then leave in the fridge or freezer. When you want to heat up another serving, add the veges as you heat it up to keep the flavour fresh.

Enjoy.