Thai Green Curry

This recipe instantly became an all-time favourite. Like other recipes in this book you need quite a few ingredients, but it's worth it!

Although you could use store-bought green curry paste I recommend making it fresh according to the recipe (it's not really that much work); make a bigger batch and put it in your freezer!

I'm quite strict about the spices & herbs but substitute vegetables to taste. Always using eggplant though. Adding cashews is great too.