20 Minutes in a Frying Pan: Thai Green Curry

• 50 grams Thai green curry paste
• 1 can Canned coconut milk
• 2 to 3 leaves Kaffir lime leaves
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 1 to 2 tablespoons Vegetable oil
• 1 Vegetables and proteins of your choice

1. Cut up all the vegetables and meats into bite-sized pieces.
2. Fold the kaffir lime leaves in half, and take out the veins.
3. (This makes the leaves more fragrant.)
4. Put 1 to 2 tablespoons of vegetable oil and the jar of green curry paste in a frying pan over low heat.
5. Stir fry the paste slowly while mixing with the oil.
6. It burns easily, so pay attention.
7. Cook for about 5 minutes.
8. It will start to smell very fragrant.
9. When the paste is well cooled, pour about 1/3 of the top of the coconut milk (the thickest part) into the frying pan, and simmer over medium heat.
10. When the oil comes to the surface (separation), add the vegetables and protein and stir fry quickly.
11. Add the remaining coconut milk and the kaffir lime leaves.
12. Simmer briefly.
13. Fill the coconut can halfway with water, and add the water to the pan.
14. Season with fish sauce and sugar.
15. When the solid ingredients are cooked through, the curry is done.
16. If the flavor is lacking, adjust with fish sauce.
17. Be sure to simmer over low heat only from Step 6 on.
18. The separated oil will become incorporated again.
19. We usually add chicken and eggplant, or pork and kabocha squash, plus maitake or shimeji mushrooms.
20. If you think it needs more flavor, drizzle on some fish sauce.

green curry, coconut milk, lime leaves, sauce, sugar, vegetable oil, vegetables

Taken from cookpad.com/us/recipes/169967-20-minutes-in-a-frying-pan-thai-green-curry (may not work)