It was nice coming home to aromatic smells of Thai Green Curry and steaming hot fragrance rice...heres the recipe from Cason:
1 Dancing Chef Green Curry Paste
1 and 1/2 Chicken Thigh (Cut into cubes)
1/2 Onion (Chopped)
1 Can of Straw Mushroom (Cut into into halves)
1 Can of Mini Corn (Cut into smaller pieces)
1/2 Carrrot (Cut into cubes)
200ml Coconut milk
A few basil leaves (Optional)
1) Heat some oil in the pan and fry the onions. Add the paste and fry for 1 min.
2) Add the chicken and carrots and fry for 2 mins before adding the mushrooms and corn. Stir well and cook for another 2 mins.
3) Add the coconut milk and water. Bring to boil.
4) Once the curry starts to boil, bring the heat down to simmer for another 10mins. Garnish with basil leaves and serve hot.