Ingredients: rice, 1 chicken breast, salt, pepper, 2 teaspoons Patak’s mild curry paste, 400 ml coconut milk, 200 grams snow peas, 100 grams chesnut mushrooms,

Boil the rice according pack instructions. Cut 1 chicken breast into cubes and season with salt and pepper. Bake the diced chicken breast golden brown in hot oil. Scoop the chicken breast from the pan. Than add 2 teaspoons Patak’s mild curry paste into the pan with 400 ml coconut milk. Bring to the boil briefly, then add 200 grams snow peas and 100 grams sliced chesnut mushrooms. Leave it cooking on medium heat for 5 minutes. Put the chicken breast back into the pan and heat it a bit more. Serve the Thai chicken curry with rice. Enjoy!