Ask any Thai person for their version of green curry and you will get a completely different story each time. Being bordered by Malaysia, Laos and Myanmar (Burma), each region has its own influences, so the variations are endless. My paste is quick, easy and won’t leave you sweating insanely from too many bird’s eye chillies.
To make the curry paste, put all of the ingredients with 2 tablespoons of water and a good grind of black pepper in a blender and process until a fine paste forms.
Scoop out 2 tablespoons of the thicker coconut sediment from the tin of coconut milk, put it in a saucepan or wok and bring it to the boil over medium-high heat. Reduce the heat to low and simmer until the cream starts to split. Add the curry paste and stir for 5 minutes or until fragrant. Add the palm sugar and stir until dissolved, then add the remaining coconut milk, fish sauce and kaffir lime leaves. Bring to a simmer, then add the prawns and simmer for 5 minutes or until nearly cooked through.
Add the beans, bamboo shoots, lime zest and juice and cook for another 2 minutes, then add the Thai basil leaves and coriander leaves. Taste to see if it needs any extra fish sauce or sugar. Serve with steamed jasmine rice.
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