The directions below are for using a frying pan or wok, but this is a success in the crock pot as well. It is a very fast recipe if you have your chicken already cooked (using up leftovers?) because you really only need to heat the sauce through well, but you will get a better flavor if you let the flavors mingle a while. So, cook it all day, or in less than 30 minutes- your choice!
2 14-oz cans coconut milk (I like to use 1 can coconut milk and 1 can coconut cream from Trader Joe's)
2T red curry paste (we use Thai Kitchen brand & one small jar lasts quite a while)
1lb chicken cut into small cubes
2T fish sauce (we subbed gluten free Worcestershire sauce since we didn't have fish sauce)
8oz fresh or frozen sugar snap or snow peas, green beans, or other veggie with a little crunch & color to it!
salt & black pepper to taste
1. Put coconut milk into large pan or wok on med. heat. Boil, stirring constantly.
2. Add curry paste, chicken, fish sauce & sugar. Stir well, then cook till chicken is cooked through.
3. Add peas (or beans or whatever vegetable you're using). Heat through till they are cooked to your desired crisp/tenderness, then taste and add salt & pepper to your liking.
4. Serve over rice or gluten free noodles.