Ingredients:

• 500 g chicken breast, cut into pieces
• 2 tbsp thai green curry paste
• 1 can coconut milk (200 ml)
• 1 chopped onion
• 1 tbsp coconut oil
• 1 tbsp vanilla brown sugar
• 100 ml heavy cream
• Thai rice for serving

Instructions:

• In a large pan or wok, heat the oil and fry the thai green curry paste for 1–2 minutes over medium heat to release the aromas.
• Add the onion.
• Add the chicken pieces and coat well with the paste.
• Lightly brown for 3–4 minutes.
• Pour in the coconut milk and mix well.
• Add the sugar.
• Simmer on low heat for 10 minutes, until the chicken is cooked through.
• Add the heavy cream to soften the sauce (adjust the amount to your taste).
• Taste and adjust seasoning — you can add more curry paste for a spicier dish, or more cream for a milder one.
• Serve hot with rice and a sprinkle of fresh coriander on top.