For many of us in the west, green curry, or kaeng khiao wan, was our first taste of Thai cuisine indeed, just 30 years ago, the Irish Sunday Independent felt the need to explain to its readers that Thai curries were very different from Chinese or Indian ones. Fresh and fiery, this modern classic is still a wake-up call to the palate today.
Use a bought green curry paste, if you prefer, but if you do so you will inevitably sacrifice some of the aromatic freshness that's the hallmark of this dish... If you are making the paste from scratch, wisdom dictates that you will get by far the best results from a pestle and mortar, rather than a food processor.
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