Thai curries often take a bit more effort than their Indian counterparts, with the requirement to make your own curry paste. While it is difficult to surpass the bright flavours of freshly made green curry paste, you can always use a shop-bought version. Just be sure to check the ingredients list, because some contain fish sauce or shrimp paste – and note that you’ll only need ¼ cup (55 g), as it will be more concentrated than the one below.