Heat oil in a wok or large skillet on medium-high. Add scallions and garlic and cook for 1 minute, stirring frequently. Add chicken and cook for 2 minutes, stirring frequently, until golden brown on all sides.
In a small bowl, whisk curry paste into broth.
Add curry mixture to wok and bring to a simmer over same heat. Simmer for 2 minutes, until chicken is cooked through.
Add peas and cook for 30 seconds, until just tender.
Remove from heat, stir in cilantro and season with salt and pepper. Serve over rice.
Serving Size: 1 cup chicken mixture and 1/2 cup rice
A drop of tasty coconut milk is used in place of oil to brown the chicken in this soup and adds the rich flavor beloved in Indian cuisine. If you prefer a citrusy, herbal taste instead, try swapping the cilantro for fresh parsley and a squeeze of lime.
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