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In a pan, heat 1 tablespoon of oil for about 20 seconds, being careful not to overheat it.
Set aside the makrut lime leaves and lightly fry the remaining spices, adding the chili from the spice pouch if you prefer extra heat.
Incorporate your fresh ingredients and stir-fry them for 3 to 4 minutes.
Add the paste to the pan and cook for an additional minute.
Stir in the coconut sauce along with the makrut lime leaves, then let it simmer for 3 to 4 minutes, or until the meat or vegetables are fully cooked.
If you prefer not to have whole spices in your dish, you can grind them in a pestle and mortar and mix them in with the main sauce before the final simmer.
If you choose to leave the spices whole, remember to remove them with a spoon before serving.
For an extra boost of umami flavor, consider adding a teaspoon of fish sauce.