If you like this recipe, try these other 20-minute meals here


  • 1 13.5-oz can coconut milk
  • ½ cup chicken stock
  • 2 tsp green curry paste
  • 1 pint of fresh spring peas or ½ bag frozen
  • 1 Tbsp sugar (brown, cane, or coconut)
  • 2 Tbsp fish sauce
  • ½ lb boneless, skinless chicken breast, cubed
  • 2 Tbsp lime juice
  • ½ cup pea shoots
  • ¼ cup cilantro leaves
  • 1 lime cut into wedges


  1. Place coconut milk and chicken stock in a pot, and cook over medium-high heat for about 3 minutes. Whisk in curry paste and add half of the peas, along with sugar and fish sauce; cook another 3 minutes.
  2. Pour mixture into a blender (or use a handheld blender), and blend until smooth. Return to pot and heat again over medium-high. (Don’t boil.)
  3. Add chicken and remaining peas; stir. Cook 5 minutes or until chicken is just cooked through. Add lime juice, and stir.
  4. Divide between two bowls. Top with pea shoots and cilantro, and garnish with lime.
Want a copy on the go?