Simple recipe but tasty!
4 Chicken Breasts
1 Jar Thai Green Curry Paste
2 Cans Coconut Milk
1 TBSP Cadramom Seeds
1 TBSP Cinnamon
5 Bay Leaves
3 TBSP Brown Sugar
Red Thai Chili Peppers
Dice the chicken up into small pieces (3/8" - 1/2")
In a pot, add the coconut Milk and Green Curry Paste. (As much as you want. I used a whole little jat last time)
Add raw chicken.
Add Cardamon Seeds, Brown Sugar, Bay Leaves, Cinnamon
Simmer for 90 minutes, on lowest your range will go.
Serve over jasmine, sticky or basmati rice.
Garnish with red thai chili peppers and sprigs of fresh basil
May need a bit of salt.