INGREDIENTS 
2 chicken breasts – cut in to small pieces
2 tbs Thai Red Curry Paste
1 can coconut Milk
1 Tbs peanut oil
Salt and Extra Chilies to taste (optional)
Chopped Green onions for garnish
METHOD
Heat oil in a skillet on medium high heat
Add curry paste and stir for app 1 minute
Add Coconut milk and bring it to a boil
Add Chicken and simmer for 15 minutes
(Add salt and pepper if needed)
Add chopped green onions
Serve with Rice
