This is approximately what I used

Ingredients:-

• 1 or 2 tablespoons of ghee
• 200g lamb shoulder - fatty, cubed
• 2 medium onions, sliced VERY thinly
• 1 tablespoon tomato paste
• 1 heaped teaspoon garlic paste
• 1 heaped teaspoon ginger paste
• 2 heaped teaspoons Mae Ploy Green Curry Paste
• 2 or 3 desertspoons fish sauce; be careful as this is very strong, not enough and the curry has no flavour but too much will need a bit of sugar to balance
• 1 or 2 Red Sweet Peppers, finely chopped
• 1 cup vegetable stock, if needed
• 1 tin coconut milk
• 1 light brown sugar - use towards the end if needed
• 1 or 2 tablespoons lime juice - to taste, beware that the fish paste and curry paste add acidity

Method:-

• Cube the lamb and remove skin but leave the suet
• Fry in ghee without any spices etc
• Make sure the meat is cooked enough that the fat and suet is fully cooked
• Put to one side

• Pour any ghee off the lamb into a pan
• Add very thinly sliced onions and fry VERY slowly until brown
• Add the curry paste
• Add the garlic and ginger paste
• Add the tomato puree
• Fry gently until all is cooked

• Add the coconut milk and bring to a simmer

• Simmer for half and hour ish and then add the meat ..... simmer longer if chicken is used. Add the meat in. Add the chopped peppers.

• Simmer gently and eventually the oil will break out of the sauce
• Turn the heat down a little and simmer very gently. Add spoonfuls of stock to stop the sauce getting too thick. The lamb will.need around 90 minutes in the sauce to be cooked but chicken much less.

• Taste and add lime juice and sugar as needed

• Eat it