Actually I kinda did seeing as I did have a quick turn at making some in Thailand at Pum's Cooking School, but this is the first time I've made it at home.
Using the paste that I made a few days ago and following the recipe from my trusty cookbook, it was a pretty simple process.
Chopping up the ingredients for the steps above was probably the most
time consuming part of it after making up the paste, but I think I'll
get a little quicker as I cook more.
Add some rice and a couple of kaffir leaves into the curry and voila!
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| Fragrant green curry and jasmine rice |
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