Easy Thai chicken Curry

I always keep a supply of thai green curry paste, fish sauce and assorted herb pastes such as garlic, ginger, lemongrass, basil, coriander and small cans of coconut cream, so this is a real tasty no fuss meal.
4 chicken thigh fillets chopped in to pieces.
1/2 chopped onion
1 tab fish sauce
1 tab thai green curry paste
1 teas lemon grass paste
1 teas brown sugar or palm sugar
juice of 1 lime
1 can coconut cream
vegetables such as snow peas beans or capsicum you can even throw in a handful of baby spinach.

Fry onion and chicken until slightly cooked, add vegetables and stir fry for few minutes ( if using baby spinach, don't put in until just before serving)
Add curry paste cook for 1 min then add remainder of ingredients.
Simmer for 15 mins and serve with rice.