Ingredients:

• 5 cups coconut milk
• 4 tablespoons green curry paste
• 1 ½ pounds boneless skinless chicken thighs cut into bite size pieces
• 5 citrus leaves, crushed or three pieces of lime zest
• 2 tablespoons fish sauce
• 1 cup fresh green peas or 1 cup frozen, unthawed
• Rice for 6

Instructions:

1. In a wok or heavy-bottomed 1 ½ quart saucepan, bring about 1 cup of the coconut milk (preferably the thick creamy top portion) to a boil.  When it thickens slightly, add curry paste and stir to incorporate it well.  Simmer about 5 minutes.
2. Add the chicken and stir well to coat it and heat in the coconut curry cream.  Add remaining coconut milk, citrus leaves and fish sauce.
3. Simmer uncovered about 10 minutes or until chicken is done.
4. Add peas and cook about 2 more minutes.  Taste and add more fish sauce if the flavor has waned due to the cooking of the chicken.