Yellow chicken curry

Ingredients

2 tsp	Vegetable oil
1 Tbsp	Curry paste
400 ml	Coconut cream
1 ½ cups	Chicken stock
1 Tbsp	Lime juice
1 Tbsp	Fish sauce
4	Chicken breasts (Main)
200 g	Snap peas
½ cup	Fresh coriander
1	Rice

Directions

1. Heat oil in a large, deep non-stick frying pan over medium heat. Add curry paste (thai curry) and cook, stirring for 1 minute or until fragrant.
2. Add coconut cream, stock, lime juice and fish sauce and stir to combine. Bring to the boil and cook for 1 minute.
3. Reduce the heat to low, add chicken breast fillets (trimmed and sliced) and simmer for 5 minutes.
4. Add peas and cook for a further 3-5 minutes or until the chicken is cooked and peas are tender.
5. Top with coriander and serve with lime wedges and steamed rice.