Nothing beats fresh, of course, but when it comes to Thai curries store bought pastes actually do a decent job in creating a pretty authentic meal. What matters more is the freshness of the other ingredients rather than the curry paste.
The recipe below uses fish but you can substitute any meat of your choice. You just have to adjust the cooking time as fish cooks much quicker than meat.
The secret in making this dish is getting the freshest fish you can find. I have been disappointed so many times when buying seafood from the major supermarket chains. I suggest you go to a fishmonger you can trust. Ask them what’s the freshest of the day. Any white fleshed fish would do (snapper, cod, sweet lip, etc.)
Thai Green Curry Fish
A bit of oil
2 tablespoons green curry paste (Mae Ploy tastes best – reduce the amount if you want it less spicy)
3-4 Kaffir lime leaves (you can julienne these if you want but I prefer them whole)
1 can coconut milk (use coconut cream if you want a richer sauce)
1 Zucchini cut in large wedges
2 fillets of white fleshed fish cut into large chunks
Basil leaves (as much as you like)
Fish sauce to taste
Palm sugar to taste
1. Heat a bit of oil in a pan.
2. Stir fry the green curry paste for about a minute or two until it becomes really fragrant.
3. Add the Kaffir lime leaves and stir fry for another minute.
4. Add the coconut milk and cook until it starts to break (meaning oil separating from the coconut milk).
5. Add the fish sauce and the palm sugar.
6. Lower the heat then add the fish pieces. Cover the pan and simmer for about 5 minutes.
7. Add the zucchini and the capsicum and cook until done to your liking.
8. Add the basil and cook for another minute.
9. Serve with steaming hot jasmine rice.