Thai green curry

This was a staple for me during my time at university. It's so simple but everyone seems to love it. I used to buy the paste from Independent shops but I've since found it in larger supermarkets in the 'world foods' section. You really do need to use the proper stuff- its the closest I've got to how it's served in Thailand. Uncle Bens/Sharwoods etc just don't give the same runny sauce!

Ingredients:
Thai green curry paste
Coconut milk (tin of full fat)
Chicken/prawns etc
Baby corn and mange tous pack
Peppers
Mushrooms
Carrot

Method:
Heat a tablespoon of the paste and a teaspoon of oil in a pan- I just use vegetable oil as that's what I have in the cupboard.
Add the coconut milk and bring to the boil.
Turn down to simmer.
Add all your veg and meat (minus the mange tous as this will over cook).
Simmer in the sauce for 15 mins. The meat is poached in the sauce rather than fried prior to adding the sauce.
If you have a vegetarian dog like me, you can feed the vegetable peels to them...
Add the mange tous for the last 3-4 mins.

Serve with noodles or rice.