With the advent of ready-made sauces, Thai Green Curry (and Thai Red Curry for that matter) has become somewhat compromised. The sauces necessarily contain sugar as preservative, and commonly recommend the addition of coconut milk. The result is all too often sweet thick gloop.
However, it is not difficult to make your own Thai Curry Sauce (green or red) using raw ingredients.
Time: preparation 45
Good with: Plain Rice, kroepoek (prawn crackers)