Green Curry Chicken (Thai) - Recipe # 2

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This is another recipe for my favorite Thai dish, Green Curry Chicken. It's a more easier version than recipe # 1 and takes less time. I enjoy doing this when I'm in a hurry and need to serve fast lunch or dinner, yet a good & filling meal.
Ingredients:
1 jar of Thai Choice Green Curry 2 tbsp cooking oil2 cans of coconut milk2 stems of fresh lemon grass - found in TSC or Lulu Hyper Market6 chicken breasts, boneless, skinless, cut into cubes4 pieces Thai eggplant cut into large cubes - found in Lulu Hyper Market2 medium white potatoes cut into cubes1 cup of fresh button mushrooms cut in half1 green bell pepper chopped into chunks4 baby corns chopped into chunks1 small red chiliSalt according to tasteBrown sugar to minimize spiciness1 tbsp fish sauce - found in TSCFresh basil leavesCoriander for garnish
Method:
Start out by drizzling 2 tbsp of oil in a pan or wok over medium heat.
Add the ready made green curry paste and stir-fry it for one minute.
Add the coconut milk and stir to combine, then add the lemon grass and stir.
Add the fish sauce and leave to simmer for another 5 minutes.
Add in the chicken and let it cook for 5 minutes then add the rest of the vegetables.
To reduce the curry's spicy flavor, add in brown sugar according to taste, I would start by 2 tbsp and taste, add more if needed.
Add salt as needed, then add the basil leaves
Leave to cook for 20-30 minutes.
Garnish with coriander and serve with steamed rice.
Enjoy!