Green Chicken Coconut Curry

I got this recipe from Brad and Erica, but not sure where it's really from. We really like it, especially over coconut rice!

Green Chicken Coconut Curry

Ingredients:

• 1/4 cup oil (oil, peanut, coconut)
• 2-5 T. green curry paste
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 2 lbs. chicken breast cut into bite sized pieces
• 1 T. fresh ginger, minced
• 2 cans coconut milk
• 3 T. fish sauce
• 3 T. soy sauce
• 2 T. sugar
• 4 potatoes, cubed
• 4 carrots, sliced
• 1/2 cup peas, fresh or frozen
• 1 bunch cilantro, chopped
• 2 limes cut into wedges
• hot cooked rice

Directions:

In a large soup pot or dutch oven heat the oil and green curry paste over medium heat. Stir to combine and cook for 3-5 minutes. You are giving the oil and curry paste a chance to merry and this is an important step. Add the onions and garlic and cook for an additional 5 minutes over medium heat. If the mixture seems to be sticking to the bottom of the pan just add a little more oil as needed. A little sticking is ok, but you don't want to burn it.

Add the raw chicken and cook until the chicken is cooked through and no longer pink, about 10 minutes. Add the ginger, coconut milk, fish sauce, soy sauce, and sugar. Stir to combine. Add the potatoes and carrots. Allow the the curry to gently simmer, uncovered, until the mixture thickens and the vegetables are cooked through, 45 minutes to an hour. Add the pea 5 minutes before serving.

To serve, dish the hot curry on top of hot rice and then sprinkle with chopped cilantro, fresh lime juice, and if it needs more salt, additional fish sauce on top.