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This is a favourite Thai recipe and can be made with chicken, beef or seafood.

2 teaspoons peanut oil
2 cups (500ml) coconut milk
1 cup (250ml) stock (chicken, if making chicken curry, beef if making beef curry...)
2 tablespoons brown sugar
6 fresh kaffir lime leaves
2 tablespoons lime juice
¼ cup chopped fresh coriander leaves
750g chicken/ beef fillets or seafood, sliced thinly
125g baby corn, halved

Green curry paste:
1 tablespoon grated fresh ginger
3 cloves garlic, chopped
1 teaspoon shrimp paste
1 large stem fresh lemon grass, chopped
2 small fresh green chillies, chopped
2 teaspoons fish sauce
1 fresh coriander root, roughly chopped
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
½ cup (125ml) coconut milk

Heat oil in pan.

Add green curry paste.

Cook, stirring, a for few minutes or until fragrant.

Add coconut milk, stock, sugar, torn leaves, juice and coriander then simmer - covered - for 15 minutes.

Stir in chicken/ beef/ seafood and corn, simmer, uncovered, until chicken/ beef/ seafood is tender.

Green curry paste:

Blend or process all ingredients until smooth.
(Paste can be made a week ahead.)

Serves:  6