Thai Green Curry

Ingredients

• vegetable oil
  1 tbsp
• green curry paste (according to taste)
  2 tbsp
• soft dark brown sugar
  1 tbsp
• thick stalks lemongrass

  fat ends bashed with a rolling pin (optional)
  1-2 unit
• (1½ lb.) skinless

  boneless chicken, cut into chunks (use breast and/or leg meat)
  750 g
• kaffir lime leaves

  torn into pieces (if unavailable, use the grated zest of 1 lime)
  6-8 unit
• (14 fl. oz.) coconut milk
  400 ml
• good shake of Thai fish sauce or light soy sauce
  1 unit
• handful of coriander (Cilantro)

  roughly chopped
  1 small
• lime

  juice only
  ½-1 unit