Thai Green Curry

Things that make a good Thai Green Curry:

Green Curry paste

Of course, two table spoons

Coconut Milk

1 can at least.

2 if you like extra sauce or are making a bigger batch, or just like it really creamy.

Full fat.

Kafir Leaves

I freeze them because I can't use a bag of leaves in the time it takes for them to go bad.

Lemon Grass

I cut them into 2 inch pieces and crush one end with the flat of my knife. This gets the flavour out but holds them together in the pot.

Fish Sauce

1 or 2 tablespoons.

Salt

None is no good, use some, not lots.

Sugar

One heaping tablespoon. Ideally brown.

Optionally Thai Eggplant.

From there you can choose bunch of different things for protein and/or bulk:

Proteins:

• Tofu yes, paneer no, paneer melts.
• chicken, beef, pork, or shrimp are fine.

Veggies:

• Carrots
• Red Pepper
• Potato
• Onion, red or coking, not sweet.
• Mushroom cut into quarters
• Eggplant ( non-thai )