Ingredients:
1 boneless breast chicken
2 cans (400 ml) Aroy-d coconut milk - for cooking
2 tbsp fish sauce
1 can (57 grams) Maesri Green Curry
1 can (400 ml) baby corn
56 grams palm sugar or 1/2 a round of a formed palm sugar
1 finely cut red pepper
2 stems Thai sweet basil
2 cups cooked Jasmine rice (to pour green curry over)

Directions:

~Cut chicken breast into 1 inch cubes.
Place one can of coconut milk in a wok or large pot and heat to boil.
Put 1/2 can of maesri green curry into boiling coconut milk.
Put 1/2 round of palm sugar into boiling coconut milk and add second can of coconut milk.
Wait to boil and turn down the heat to medium.
Add two tablespoons of fish sauce.
Add all the chicken into the slightly bubbling green curry.
Drain the water off the can of baby corn and pour baby corn into the pot of slightly bubbling green curry.
Add 90% of your Thai sweet basil - the rest will be used to garnish.
Cook for 20 minutes.
Add your finely cut red pepper to the green curry.
For presentation - take 10 Thai sweet basil leaves, and place them on top of the green curry.
Pour over cooked Thai jasmine rice and enjoy.