Thai Green Curry Chicken

This is from the everything thai cookbook by jennifer malott kotylo, but i made some changes to make it healthier. the fish sauce is key here.

Heat 1 tablespoon of oil in a large sauce pan over medium heat.

Add the chicken and saute until lightly browned.

Remove the chicken and set aside.

Add the remaining oil to the pan , and stir in the curry paste and cook for 3 minutes.

Add the coconut milk and continue to cook for 5 minutes , stirring often.

Add the chicken and fish sauce.

Reduce the heat and cover , then simmer for 15 minutes.

Add the peas and cook for 5 more minutes.

Remove from heat , then stir in spinach and cilantro.

Serve over rice.

olive oil, skinless chicken breast, green curry paste, coconut milk, fish sauce, frozen peas, baby spinach leaves, cilantro