If you like this recipe, try these other 20-minute meals here. 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1  13.5-oz can coconut milk </li>
                                            <li>½ cup  chicken stock</li>
                                            <li>2 tsp  green curry paste  </li>
                                            <li>1 pint  of fresh spring peas or ½ bag frozen</li>
                                            <li>1 Tbsp sugar (brown, cane, or coconut)</li>
                                            <li>2 Tbsp fish sauce</li>
                                            <li>½ lb  boneless, skinless chicken breast, cubed </li>
                                            <li>2 Tbsp lime juice</li>
                                            <li>½ cup  pea shoots </li>
                                            <li>¼ cup  cilantro leaves</li>
                                            <li>1 lime cut into wedges</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Place coconut milk and chicken stock in a pot, and cook over medium-high heat for about 3 minutes. Whisk in curry paste and add half of the peas, along with sugar and fish sauce; cook another 3 minutes.</li>
                                    <li>Pour mixture into a blender (or use a handheld blender), and blend until smooth. Return to pot and heat again over medium-high. (Don’t boil.)</li>
                                    <li>Add chicken and remaining peas; stir. Cook 5 minutes or until chicken is just cooked through. Add lime juice, and stir.</li>
                                    <li>Divide between two bowls. Top with pea shoots and cilantro, and garnish with lime.</li>

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