Thai Green Chicken Curry

Method

1. Cut up chicken thighs into bite size pieces. Make sure you use a clean board and knife to now cut up your veggies into bite size pieces.
2. Heat up the wok and brown off the chicken. When browned off, remove from the wok into a bowl.
3. Heat up a small amount of oil and thrown in your cut up veggies, stir frying them for a few minutes.
4. Now add in half a jar of your Valcom green curry paste and let it sizzle.
5. Now add in your cans of coconut cream and stir to combine the curry paste and veggies. Let that simmer until the veggies start to get tender.
6. Add your chicken back into the wok and allow your curry to simmer and make sure your chicken is cooked through.
7. Serve in a bowl with some jasmine rice.