Nutritional Info:

For 5 Oz of curry:

Calories
163
Total Fat
8.8g
Sat. Fat
5.7g
Cholest.
33.3mg
Sodium
820mg
Carb.
9.9g
Fiber
0.9g
Sugars
1g
Protein
10.7g

Ingredients:

You can add whatever vegetables you like,i added whatever i had at home.

Chicken thighs boneless skinless - 14 oz
Cornstarch - 2 tsp
Baby Corn whole - 1 1/8 cups
Coconut oil - 2 tsp
Fish Sauce - 1 tbsp
Green Beans cut - 1/4  cup
Red Pepper - 2 sliced
Sugar - 2 tbsp
Coconut milk - 1 1/2 cup
Papdi Lilva - 1/2 cup 
Green Curry Paste - 4 tbsp

Method:

Mix chicken thighs with corn starch (you can add a tsp of ginger garlic paste and a tsp of salt with chicken along with cornstarch for extra flavour.Adding cornstarch will give a crispness to the chicken.
1.Take a pan add a tsp of oil and add chicken and saute it till its golden brown on the outside ,then remove it and keep it aside.Chicken no need to cook fully at this time,because its going to simmer in the curry.
2.In the same pan add extra 1 more tsp of coconut oil,once its hot add green curry paste and saute it for 5 min,this needed to be sauteed well for the raw smell to go otherwise the curry will taste bitter.
3.Then add 1 cup of coconut milk ,fish sauce (if you don't have it use soy sauce or just salt will also work)and let it simmer ,then add chicken and cover and let it boil for 5 min.
4.Most of the veggies i used are canned and frozen except peppers so it didn't require any more time than 5 min to cook.The veggies in the Thai curry will stay intact and it won't lose its crispness so dont overcook veggies.So add veggies now and be sure to not overcook them or dont make them undercooked too ,it wont be good.So let the veggies cook for 5 min or so.
5.Add sugar and give a stir and finally add 1/2 cup coconut milk and switch off flame.
Let it sit  for 10 min before serving.Serve it over Jasmine Rice.