2 Tbsp Vegetable Oil
2 tsp Mai Siam Thai Green Curry Paste, heaped
2 small Chicken Breasts, large dice
400mlz (1 can) Mai Siam Coconut Milk
1 piece Mai Siam Palm Sugar
1-2 Thai Aubergines, halved
100g Baby (young) Corn, small handful
Place the wok or saucepan over a medium heat and add the 2 tablespoons of vegetable oil and the 2 heaped teaspoons of the Mai Siam Thai Green Curry Paste to release it's flavours and spices; this should take about 2-3 minutes when you can see the paste slightly changing colour and the smell is very aromatic.
Next add the diced chicken breast and ensure that you coat the chicken thoroughly with the paste and ensure that it's sealed on all sides. This should take 2-3 minutes depending on the size of your chicken dice.
Once chicken is sealed add the entire contents of the coconut milk can to the wok or saucepan. When fully incorporated add the palm sugar.
Keep stirring until the sugar has fully dissolved, at which point you can add the vegetables and gently simmer on a low heat until everything is cooked through.
The curry should be a fairly watery consistency, however if it becomes too thick, you can add water, using the coconut milk can, to adjust the consistency making sure that the water is added slowly.
Serving Suggestion: Finish with a few drops of fish sauce and serve with rice.
Further suggestions: You can use any vegetables in this dish and so can be very easily tailored for everyone. Potatoes and peas work very nicely in this dish. Different proteins such as pork and shellfish also work very well with this dish.