When I first moved to a small town 20 years ago, there was only one Thai restaurant, and it was an hour away.
I had to learn to cook my favourite Thai curries myself.
I was lucky to find this curry paste, along with the red and yellow ones from Thai Kitchen. I say lucky but I had to drive an hour away just for the pastes, which I discovered were worth the drive.
They are all very flavourful, but this one's my favourite. It has layers of flavourful ingredients, including ones that are spicy and tangy.
I sauté my chosen vegetables and meat, add fresh garlic, ginger, canned coconut milk, a splash of fish sauce, sometimes lemongrass,and a nice dollop of the green curry sauce. Grated lime rind and the juice of fresh lime finish the curry.
Sometimes, I add smaller amounts of the red and yellow curry paste, to give an even more complex flavour.
I have been told that my Thai curries are better than most restaurants, which has a lot to do with Thai Kitchen curry pastes.