Help - Thai green curry........

[burstingbug]

............. What's your secret to yours?
I brought the paste from an Asian food shop, and followed the recipe from the tub. It tasted rather shrimpy from the paste ingredients and quite hot.
That's not how I remember them from a few years back.

I need your tips

I use the paste but add lime zest and juice, ginger, garlic, onion, fish sauce, lemon grass and I use yoghurt as a cooler as I prefer that taste to coconut milk. Top with coriander.

I do what sunshine does too except with coconut milk not yoghurt. Actually I lie, I use the paste as a base and add any combination of sunshine's ingreidnets depending on what's in the cupboard and fridge

Fry a couple of spoonfuls of green curry paste in some vegetable oil for a couple of minutes.

Slowly add dd 400ml of coconut milk and bring almost to boil.

Lower heat, add chopped chicken breast and cook for five minutes at low heat.

Add chopped Thai aubergines, baby sweetcorn, a little lemon grass, a little coriander and a spoonful of fish sauce.

Cook for another few minutes and serve with plain white rice.

Super thanks, will go and stock up on the bits to make it more yummy

Unfortunately, what you really need to give it an authentic taste is thai basil which is quite hard to source (you can get it in Chinatown if you're in London). It gives the dish the slightly sour edge that cuts through the coconut milk without the 'fishiness' of the fish sauce. If you can't get hold of it, you could try using regular basil as an alternative.

Thanks, will try to source some.
Off to make a shopping list for next time I'm in town