Hi Greg, sorry you found it confusing, I do mention in the intro about freezing the excess paste, you just use 2 tablespoons of the homemade paste.

When making my own paste, am I meant to use all of it in this recipe instead of the 2 tbsp that’s indicated in the steps?

Thanks Paul:-)

Thanks Jane – it is lush:-)

I love Thai Green Curry it’s one of my favourite, I’ve never made one before though.

Ooh you should, it’s lush:-)

Very nice. I’ve not had green before.. I keep having red thai, maybe green is something I should try next

Fish sauce smells so wrong too – but usually combines with the other ingredients to taste amazing in Thai dishes.

Fab, the flavours are really fresh:-)

Thanks for the warning. Going to have a go at this soon.

Beware fish sauce is really salty so don’t make the mistake I once made of throwing in far too much!

I prefer Red curry but this also looks amazing.

Yes it’s so much fresher than a jar;-)

I have never tried a Thai curry before and this one sounds really tasty and healthy too!

Looks delicious – I would have to omit the water chestnuts (hate them) and replace with more bamboo shoots (adore them – I should have been a Panda!)

This was very nice!