2-3tablespoongreen curry paste(depends on how spicy you like it start with 2, then go up)
1: 14.5ouncecan of coconut milk
1: 14.5ouncecan of baby cornwhole or diced
1poundchicken breasts or 4-5 chicken tenderloins
1red bell peppersliced
1lime
Instructions
In a large stockpot over medium heat, start with your green curry paste and start heating it up, pressing it against the bottom of the pan to get the flavors to start working.
After a couple minutes of that, pour in the coconut milk and let the flavors steep together for 4-5 minutes.
Throw in the chicken, corn, and red pepper.
Let the entire mixture simmer for 10 minutes until slightly thickened.
Serve hot and squeeze fresh lime juice on top before serving.
Notes
As mentioned above, you may go vegetarian by omitting the chicken and replacing it with tofu or you may substitute any other veggies that you want. It's a versatile dish!