I really look forward to the weekend as I am going to try cooking the Green Curry. I tried this recipe once, only to get remarks from my Thai friends - it is not Green Curry although I use the Green Curry paste. Mine is more - Masak Lemak Cili Api - Malaysian version.
Later that I learned that the secret is in the texture as well as the basil leave - well that what i had figured after sampling the green curry from its birth place.
However, I finally managed to cook the real Green Curry - Kak Pah style. This time, I varied the curry with the Winter Melon and lots of Basil Leaves as I am not so into the bamboo shouts.
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