2 tablespoons vegetable oil
1 to 2 tablespoons Thai green curry paste
2 fresh kaffir lime leaves (optional)
1 (4-inch long) fresh hot red chile, such as arbol, thinly sliced crosswise
1 3/4 pound skinless, boneless chicken breast, thinly sliced on the diagonal
1 (14-ounce) can unsweetened coconut milk
1/4 cup chicken broth or water
2 tablespoons Asian fish sauce
1 tablespoon packed light brown sugar
1 tablespoon fresh lime juice, or more to taste
1/4 cup chopped fresh cilantro
3 scallions, white and green parts thinly sliced separately
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