Green Thai Curry with Chicken

The instructions on the green curry paste bottle that "Thai Kitchen" makes say to put in 1 or 2 tbsp of paste for 1 can of coconut milk. I made the recipe that way (2 tbsp) and it was so mild I could barely taste any flavor. It really needs 2 or 3 times that amount. It wasn't hot at all either.

I added diced onion, carrots, and potatoes and let simmer until cooked. Also added cooked chicken somewhere in the simmer time. It would have been nice to add some fresh basil but I didn't have any.

We ate it on brown rice. David and I liked it, but it was very lacking in flavor. Also I did not add sugar as the bottle suggested and was glad. It is plenty sweet from the coconut milk.