Thai Green Curry Chicken

• 2 large boneless skinless chicken breasts, sliced into bite sized pieces
• kosher salt
• fresh ground black pepper
• canola oil
• 1/2 red onion, chopped
• 1 vidalia onion, chopped
• 2 1/2 tablespoons green curry paste (Thai Kitchen brand)
• 4 tablespoons green curry paste (Roland's brand)
• 8 ounces chicken stock
• 8 ounces coconut milk
• 6 ounces sofrito sauce (cilantro)
• 4 tablespoons tamari
• 2 tablespoons brown sugar
• 1 cup peas

1. Heat large skillet and add canola oil.
2. Season chicken with salt and pepper and sear on both sides.
3. Remove chicken and set aside.
4. In the same skillet, saute the onions until wilted.
5. Add coconut milk and green curry pastes, chicken stock, sugar, sofrito, and tamari and simmer about 20 minutes, sitting occasionally.
6. Add the chicken back to the pan along with the peas and stir well.
7. Once the chicken has reheated the dish is ready to be served.

chicken breasts, kosher salt, fresh ground black pepper, canola oil, red onion, vidalia onion, green curry, green curry, chicken, coconut milk, sofrito sauce, tamari, brown sugar, peas

Taken from www.food.com/recipe/thai-green-curry-chicken-323301 (may not work)