1. Stir 2 3/4 tablespoons (50g) of curry paste with 2 tablespoons (30g) of vegetable oil (gentle heat 1 minute). 2. Pour 2 cups (400ml) of coconut milk and keep stirring at medium heat during 2 minutes. Then put 1 cup (250g) of your favourite meat. 3. Put 2 tablespoons (30g) of palm sugar, 3/4 tablespoon (11.25g) of fish sauce. Keep simmering (gentle heat during 10 minutes) and put 1 tbsp of sliced kaffir lime leaves and keep stirring. 4. Decorate with sliced kaffir lime leaves and sliced red chillies before serving.