This amazing that green curry reminds me of the curries I had in Thailand. It is SO delicious and is so easy to make. You'll make it before the rice has completed cooking! It is SPICY so if your tolerance is not that high, reduce the amount of spice and add more coconut milk!
Marinate meat in fish sauce for at least 30 minutes.
Vegetables
Slice vegetables ½ " (~1 cm) slices for easy cooking.
Cut lemongrass into 2 " lengths (~5 cm) and pound the stalks to release juice.
Crumple kaffir lime leaves to release oils. Do not have to break apart!
Prepare curry
Heat saucepan and add entire contents of pack.
When the paste sizzles, add coconut milk.
When the coconut milk starts to bubble, add your vegetables that require time to cook through.
Add lemongrass and kaffir lime leaves and cook with vegetables.
When vegetables are 80% done, add meat and stir to disperse meat in sauce to allow even cooking.
Remove from heat when done. You can add the juice from 1 lime and additional fish sauce at this time or let each individual add the condiments depending on their taste.
You can add the juice from 1 lime and additional fish sauce at this time or let each individual add their own condiments depending on their taste. Garnish with fresh cilantro.