Go ahead and start the rice, prepare according to the instructions. If you don’t have a rice cooker in the house I highly recommend them, it makes cooking so much easier and they aren’t that expensive.

Next prepare your veggies by slicing or shredding your carrot. Since the broccoli won’t necessarily get tender like the traditional veggies that go in this dish (onion, bell pepper, etc.) I like to microwave for two minutes in a bowl with a splash of water.

If you are using an ear of fresh corn, go ahead and cut the kernels off the cob.

For those of you eating chicken, cut the chicken as thinly as possible into strips.

Now comes the child friendly curry, simply heat up your coconut milk in a medium to large saucepan that will fit everything. As it begins to simmer add your green curry paste with the brown sugar and whisk until incorporated.

Just before the mixture begins to boil add the chicken or shrimp and all of the veggies. Adding everything will cool down the curry so bring it back to a boil then lower the temperature and simmer for 5 minutes.

That’s it! Add your fish sauce and stir to complete the curry.

By now your rice should be close and you can serve the curry straight over the rice in a bowl. For the adults feel free to garnish with cucumber, cilantro or green onions.