Green Curry Chicken with Rice

Step 1

Cut the 1.5 lb chicken into 1-inch pieces and season with the 0.5 tsp salt. Heat the 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Step 2

Add the chicken in a single layer and cook without stirring until browned on one side, about 4 minutes. Flip and cook until no longer pink inside, about 4 more minutes. Transfer to a plate.

Step 3

Reduce heat to medium and add the 3 tbsp green curry paste to the skillet. Stir constantly until fragrant, about 1 minute.

Step 4

Pour in the 1 can coconut milk and scrape up any browned bits. Bring to a simmer, then cook until slightly thickened, about 5 minutes.

Step 5

Return the chicken to the skillet along with the 1 cup frozen peas. Simmer until the peas are bright green and heated through, about 3 minutes. Taste and add more salt if needed.

Step 6

Serve the curry over the 4 cups cooked rice and sprinkle with the 2 tbsp chopped parsley.