Heat 2 Tbsp (30ml) vegetable oil in a large saucepan and fry ¼ cup (60ml) Thai green curry paste for a minute
Add 3-4 diced chicken breasts, sear and set aside.
Add 1 packet (400g) diced baby marrows, 1 packet (250g) sugar-snap beans and 1 packet (250g) baby corn.
Add 2 cans (400ml) coconut milk.
Return chicken to the pan and simmer until cooked through.
Serve with steamed rice.