Thai Green Curry

For this basic Thai-style green curry, you can use any meat you wish—thinly sliced flank steak or pork shoulder—or a mix of vegetables (if using vegetables only, cook the sauce first and add them at the end so that they don’t overcook). Using your own curry paste creates a much more elegant stew, but canned is fine if you don’t have the time. If you do use canned paste, keep in mind that it tends to be hotter than the one given here, which is heavier in aromatics than chiles.