Preparation

• 1
  Heat up a large wok and add a ¼ of the coconut milk. Add to that the curry paste and mix well. You want the paste to be dry but not to sick and burn
• 2
  Keep adding the coconut milk every minute or so. There should be some oil coming from the paste
• 3
  After about 5 minutes from when you started cooking the milk should bubble. Add the meat at this point. Cook the meat for 5-7 minutes until it is cooked
• 4
  Add the lime leaves, fish sauce, and sugar and fry for a further 4-5 minutes. The consistency of the curry should be quite dry. If it’s too dry add more coconut milk
• 5
  Serve it with jasmine rice.