Preparation
- 1 Heat vegetable oil in large skillet on high heat about 2 minutes, or until very hot. Stir in chicken; cook 3 minutes, stirring often, or just until browned.
- 2 Add onion; cook 5 minutes or until softened. Reduce heat to medium.
- 3 Meanwhile, mix coconut milk, curry powder, Garlic Paste, Ginger Paste and Thai chili in medium bowl with wire whisk, stirring until well blended and smooth.
- 4 Add peas and coconut milk mixture to skillet. Cook and stir 5 minutes, or until warm and bubbly. Serve immediately over jasmine rice.
