Thai green curry

SERVES 4 PREP 1 hr (in­cludes pound­ing curry paste) COOK 30 mins MORE EF­FORT

BBC Good Food - - Inside - pho­to­graphs DAVID MUNNS

What A well-made Thai green curry should be so packed with flavour it’s like a new dis­cov­ery ev­ery time you eat it. Hot, sour, sweet and salty are brought to­gether then bal­anced and tamed by the rich­ness of co­conut milk to com­bine into a soupy curry sauce that’s cry­ing out to be soaked up with rice. A proper Thai curry isn’t quick, but it’s a dish to blow peo­ple away with and one to re­mind them just how stim­u­lat­ing food can be.

How There’s noth­ing wrong with the con­ve­nience of ready-made curry pastes (and we’ve given an op­tion) but we make no ex­cuses – for real-deal Thai curry vi­brancy, noth­ing beats homemade. We’re taking no short­cuts when it comes to the shop­ping or cook­ing of this recipe – you’ll have to take a trip to a spe­cial su­per­mar­ket and the cook­ing isn’t quick, but some­times the point of mak­ing a dish from as far-flung a place as Thai­land is about learn­ing and the jour­ney you are taken on to get there.

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