Thai green curry with chicken might be the most-ordered Thai dish in Australia, and it's easy to see why — tender chicken and vegetables in a creamy, herbaceous coconut sauce with just enough chilli to keep things interesting. Green curry is the hottest of the classic Thai curries, but it's the fragrance that keeps you coming back.
A good jar of green curry paste, fried properly in coconut cream until the oil splits, gets you shockingly close to restaurant quality. Kaffir lime leaves and Thai basil at the end do the rest.
It's a reliable weeknight hero: one wok, half an hour, and it tastes even better spooned over rice the next day.
