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