I love the delicate flavours in Thai food, but I really don't like seafood, so I tend to struggle with things like Thai Green Curry - the fish oil in the sauce can leave me feeling quite quesy. However, this recipe strikes a good balance and hasn't caused me any issues at all
It's quick and easy to make, and can trivially be made vegetarian by replacing the chicken with (more) potatoes.
You can also adjust it by adding baby corn, sugar snaps or pak choi to it.
I struggle with many Thai curries because they tend to have fish oil added, and I can't stand even the slightest hint of seafood. This simple recipe gives a fragrant, Thai-Style curry without that problem (though you can add it if you miss it)
If you want to add a bit more of a punch, and some chilli's to the ingredient list
This recipe will make a Lemon grass and coconut paste for use in stir-frys etc. If you want to instead make a sauce, follow the steps below, and then add it to 1 can of boiling coconut milk, stir until it's well mixed and then strain off any solids before pouring over your meal.