For this basic Thai-style green curry, you can use any meat you wish—thinly sliced flank steak or pork shoulder—or a mix of vegetables (if using vegetables only, cook the sauce first and add them at the end so that they don’t overcook). Using your own curry paste creates a much more elegant stew, but canned is fine if you don’t have the time. If you do use canned paste, keep in mind that it tends to be hotter than the one given here, which is heavier in aromatics than chiles.
In a medium saucepan, heat the oil over medium-high heat; when it’s hot, add the onion. Hit the onion with a four-finger pinch of salt and cook until it’s translucent and beginning to brown, a few minutes. Add the curry paste and sauté for a minute or two, until it’s hot and fragrant. Push the onion and curry to the side of the pan and add the chicken (you may want to add a little more oil to the pan to cook the chicken). Stir to cook the chicken. Once it has lost its pinkness, stir it to combine with the onion and curry paste and cook for another minute.
Add the chicken stock, coconut milk, lime leaves, lemongrass, sugar, fish sauce, and 1 tablespoon lime juice. Simmer gently for 30 minutes. Add the peas and red pepper and cook until the vegetables are tender, 5 to 10 minutes. Taste and add more lime juice if desired. Garnish with the cilantro and serve with jasmine rice and the lime wedges, plus more fish sauce on the side.
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