Heat oil in a wok, add onions and vegetable of your choice, cut into small pieces.
When vegetables are cooked, 2-3 minutes, add 200ml of Simon Johnson Coconut Crean and 4 tbsp of Green Curry Paste and 300ml of stock.
Add four or five Kaffir Lime leaves and 4-5 Tbsp fish sauce, simmer for 5 minutes.
Add chicken (thinly sliced) or seafood and simmer for a further few minutes until just cooked through. Serve with boiled or jasmine rice.