Red Curry

Fry the meat in a small amount of oil, then add the curry paste. Once the paste and chicken are well mixed, pour in the broth and add the coconut milk. Break the lemongrass by hand and add it to the pan along with the dried lime leaves. Immediately after, start seasoning. Add sugar, fish sauce, and lime juice. Add the vegetables last, but do not cook them for more than 2 minutes.

Lime leaves and lemongrass are not consumed, so remove them from the pot before serving. Stir fresh herbs into the finished curry (do not chop or cook them).

Serve with rice.