Easy Tai Curry

• 1 14 lbs cubed chicken
• 1 tablespoon peanut oil
• 1 (4 ounce) can yellow curry paste
• 1 (13 1/2 ounce) can coconut milk
• 1 (15 ounce) can chickpeas
• 1 teaspoon rice vinegar
• 1 dash salt

1. Cube chicken into about 1" cubes.
2. Brown all sides of the chicken in peanut oil on medium.
3. Add coconut milk and curry paste, reduce heat to simmer.
4. drain chickpeas and add.
5. Cook until the sauce is reduced.
6. Add salt and rice vinegar.
7. serve over rice.

chicken, peanut oil, yellow curry, coconut milk, chickpeas, rice vinegar, salt

Taken from www.food.com/recipe/easy-tai-curry-521540 (may not work)