Adding lime juice to green curry paste and heating I am trying this recipe which requires preparation of a green curry paste with lime juice as one of the ingredients. Once the paste is prepared, I add it to a pan with hot oil (after which I add coconut milk to the paste)

My doubt is - is it a good idea to add lime juice to a hot mixture because the heat probably destroys the vitamins in it? Or is it better to add lime juice later towards the completion of the preparation of the dish?
Lime juice is one of the components of green curry.  The acid from the lime juice macerates some of the other ingredients and wakens up some other flavors. If you don't add it as part of the paste preparation, then you aren't cooking with Green Curry.

If you add the lime juice in the end, you will have a very different result, mostly that of a dish that tastes like it was sprinkled with lime juice before served.