About this recipe: When I was in Australia for a year, I lived above a Thai restaurant. They made the best green curry I've ever tasted. I was a regular customer and I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! This one uses prawns but feel free to use chicken.
Used different ingredients. Instead of 200g of baby corn and green beans, I used 100g of each, and then 100g of bamboo shoots. I also didn't chop up the lemongrass, instead adding two whole stalks when I put the coconut milk into the recipe. I then removed the stalks at the end of cooking. - 11 May 2010