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Steps
1
Holding ear of corn steady, use sharp knife to make long downward strokes against cob, separating kernels from cob; set kernels aside. Place cob in 2-quart saucepan; add coconut milk. Heat to boiling; reduce heat. Simmer 5 minutes. Remove and discard cob.
2
Add corn kernels, chicken, onion, curry paste, fish sauce and brown sugar to saucepan with coconut milk. Cook over medium heat about 10 minutes, stirring occasionally, until chicken is thoroughly cooked.
3
In each of 4 bowls, place 1/2 cup cooked rice. Divide chicken mixture among bowls; sprinkle each with 1 tablespoon cilantro.
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Red curry paste can be used instead of the green curry paste.
To add some extra freshness, squeeze a lime over the finished curry.
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Nutrition Facts are not available for this recipe
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