Heat oil in a wok or deep-sided frying pan on high heat.
Reduce the heat and add the spice until fragrant, being careful not to burn it.
Add the fish sauce, sugar, coconut milk, 3 cups of stock, Makrut lime leaves and lemongrass and bring to the boil.
Carefully add the chicken, reduce the heat and simmer for 15 minutes. Add more stock to reach the consistency of your liking.
Add the greens and simmer for a further 2-5 minutes. Stir through the lime juice.
2 Comments
I was disappointed with this. Very watery (I used less stock and cooked 1kg of chicken) 3 TBPS of the powder. No taste very bland. I can never find a GOOD green curry recipe and paste/powder. :(
So quick and easy and delicious.