Chicken Green Curry

Ingredients
1 large chicken breast (about 200 g)
4-5 asparagus spears
3-4 baby corns
250 ml water
1 tbsp vegetable oil
1 tsp sugar
2-3 Thai baby aubergines (optional)

Blue Elephant Thai Premium Cooking Set
green curry paste
Thai dried spices
premium fish sauce
coconut cream powder

Method
Pour the coconut cream powder in a bowl, and add hot water to dissolve and set aside.
Slice the asparagus, baby corn, and chicken breast.
Heat the vegetable oil in a sauce pan.
Add the green curry paste and stir-fry until aroma develops and lower the heat.
Add the coconut cream.
Bring to a boil.
Add the chicken breast, vegetables and Thai dried spices.
Season with premium fish sauce and sugar to taste.
Simmer until the chicken and vegetables are cooked through.
Transfer to a serving bowl.
Serve hot with steamed jasmine rice or plain rice.