1.Stir-fry chicken, in batches, in heated oiled wok until browned; remove from wok.
2.Add paste to wok; cook, stirring, about 30 seconds or until fragrant.
3.Return chicken to wok with coconut cream; bring to the boil, then simmer, uncovered, about 10 minutes or until chicken is cooked through.
4.Add peas to wok; simmer, uncovered, 1 minute.
Green curry paste is available in various strengths in many supermarkets; adjust the amount to suit your child’s palate, or substitute with a mild curry paste, if you like.Note