Thai Green Curry

Ingredients

100g thai green curry paste 
300g boneless skinless chicken meat (I used thigh meat), cut into bite size
200g coconut milk (I used evaporated milk)
300g water (I reduced to 200g as I wanted a thicker curry)
1 large yellow onion
1 carrot, cut into bite size
1 brinjal,cut into thick strips
1 large tomato, cut into quarters
1 lemongrass, pounded
1 red chili, shredded
3 Kaffir Lime leaves (I omitted)

Method

1. Heat wok and oil. Add onion and stir-fry till translucent. Add curry paste, water and coconut milk and lemongrass into wok and bring to a boil.
2. Add chicken, vegetables and kaffir leaves and bring to boil. Simmer till chicken is cooked.
3. Serve immediately with rice, bread or prata - simply delicious!!