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PdfHeat a large pot or Dutch oven on medium-high. Drizzle with the oil and add shallots, reduce heat to medium, and stir for 2 minutes until softened (don’t let them turn golden). Add the garlic and ginger and stir until aromatic, 30 to 45 seconds. Add the curry paste and stir constantly until it starts to stick to the pot and turns darker in color, 2 to 3 minutes.
Add the potatoes and sugar and stir to combine. Pour in the stock, add 2 whole makrut lime leaves (if using), increase heat to medium-high and bring to the boil. Reduce heat to medium-low, cover and simmer until the potatoes are tender, 15 to 17 minutes.
Thinly slice the 2 remaining makrut lime leaves, if using.
When the potatoes are tender, add the coconut milk, sliced makrut lime leaves (if using) and squeeze in the juice of 1 lime. Add the greens and stir just until wilted but still very green, about 2 minutes. Season with salt and pepper.
To serve, squeeze in more lime juice and top with cilantro leaves and fresh chile.