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Serves 4Ingredients:- 2 tbsp oil
- 1 clove garlic, finely chopped
- 2 tbsp green curry paste
- 1 tin coconut milk
- 4 chicken breast fillets, cut into bite-sized pieces
- 2 tbsp fish sauce
- 1 tsp sugar
- 100ml chicken stock
- 1 red pepper, sliced lengthways
- 1 green pepper, sliced lengthways
- 2 spring onions, sliced
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Method:- Heat oil in a wok, add garlic and fry until golden brown.
- Add curry paste and six tablespoons of coconut milk and heat through.
- Add the chicken pieces and coat with sauce and cook for two to three minutes.
- Add the remaining coconut milk, the fish sauce, sugar and chicken stock and simmer gently for five minutes.
- Add peppers and spring onions and stir-fry for two to three minutes.
- Serve with rice.
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