Ingredients

• 2 tablespoons canola oil, or high heat oil of choice

• canned cubed chicken (optional)

• 3 cups light coconut milk (just under 2 full 14-ounce cans)

• 1/4 cup green curry paste*, or more to taste (I used 1/2 cup, but I like intense flavor)

• 1 tablespoon brown sugar, or sweetener of choice

• 2 cups canned baby corn, cut into 2-inch pieces

• 1 tablespoon lime juice

• Salt, to taste (I used 3/4 teaspoon)

• 1/4 cup basil leaves, chopped

• 1/4 cup cilantro, chopped

• Cooked rice, for serving

Instructions

1. Coat a large skillet with 1 tablespoon of oil and place it over medium heat.

2. When the oil is hot, arrange the chicken cubes in a single layer in the skillet.

3. Cook until lightly browned on bottoms, about 5 minutes. Flip and cook another 5 minutes.

4. Remove the skillet from heat and transfer the chicken to a plate.

5. Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.

6. Give the oil a minute to heat up, and then stir in the curry paste.

7. Sauté the curry paste for 1-2 minutes, until it becomes very fragrant.

8. Stir in the coconut milk and brown sugar. Raise the heat and bring the liquid to a simmer.

9. Stir in the baby corn and simmer for about 7 minutes.

10. Remove the pot from heat and stir in the chicken and lime juice. Season with salt to taste, and adjust any other seasonings to your liking.

11. Divide onto plates or into bowls and top with basil and cilantro. Serve with rice.

Recipe Notes

You can substitute store-bought green curry paste if you like. You can substitute Tofu for the chicken if you have it.