Thai Green Curry with Chicken

COOK THE PASTE; Heat 3 Tbsp of cooking oil until hot and fry the green curry paste until the oil separates.

COOK THE CHICKEN; add the chicken and fry the chicken for 2 minutes each side (total 4 mins).

ADD THE REST; next add the coconut milk, stock, lime juice, sugar, fish sauce and mix well. Simmer and reduce the liquid until your desired consistency. Remember to stir every 4-5 mins to avoid the coconut milk from curdling. It's already seasoned but if you have to you can add salt a to your taste. Serve with rice.