1Slice onion and fry in vegetable oil until very soft (5-10mins)

2Dice chicken thighs, add to the pan, season with salt and pepper and fry until browned on all sides

3Add in Thai green curry paste, garlic and ginger and fry until fragrant (2-3 mins) - don’t let it burn

4Add coconut milk, chicken stock, fish sauce, sugar and liquid seasoning and simmer for 5 mins

5Add in sliced veggies and simmer until veggies have softened and sauce has thickened slightly