Thai Green Chicken and Corn Curry

Ingredients

• 1 large ears corn fresh sweet cleaned
• 13.6 oz coconut milk light unsweetened canned (not cream of coconut)
• 1.5 lb chicken thighs boneless skinless cut into bite-size pieces
• 0.5 cup onion red sliced
• 1 tablespoon curry paste green
• 1 tablespoon fish sauce 
• 1 tablespoon brown sugar packed
• 2 cups rice hot cooked
• 0.3 cup cilantro leaves fresh chopped

Equipment

• bowl
• sauce pan
• knife

Directions

1. Holding ear of corn steady, use sharp knife to make long downward strokes against cob, separating kernels from cob; set kernels aside.
2. Place cob in 2-quart saucepan; add coconut milk.
3. Heat to boiling; reduce heat. Simmer 5 minutes.
4. Remove and discard cob.
5. 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.
6. In each of 4 bowls, place 1/2 cup cooked rice. Divide chicken mixture among bowls; sprinkle each with 1 tablespoon cilantro.