Or like this:
Heat a can of coconut milk in a pot until steaming. Add a tablespoon or two of green curry paste (or more at your own risk), a tablespoon or two of fish sauce and stir to combine. Add a cubed chicken breast, a few lime leaves, some eggplant or other vegetable you like (try pea eggplants for a really authentic flavour) and cook at a simmer for about 5 minutes. Throw in some Thai basil and serve within 30 minutes with jasmine rice and a stir-fried vegetable.
Store leftover curry paste in the fridge for up to a month, or in the freezer for up to 6 months. You can freeze leftover coconut milk too.