Green Thai Curry

  
I love Thai food, and when we first moved to Alamosa, Colorado, there was no Thai restaurant closer than 2 hours away.  The only way that I could have it was to learn to cook it myself.  My sister, Cami, gave me this recipe from a workshop she attended, and I made adjustments.

Green Thai Curry
3 chicken breasts (diced at an angle, so they stay tender)
1 T. Thai green curry
1 T. fish sauce
1/4 c. sugar
1 can coconut milk
1 t. salt
1 small bag of frozen peas

Saute the chicken in olive oil.  When cooked halfway add the curry and fish sauce.  Stir in to the chicken and then add the fish sauce, salt, sugar and coconut milk.  Let simmer for 5-10 minutes and add peas.  Cook just until the peas are done.  Serve over Jasmine Rice.