Add salmon fillets in the last 8 minutes of simmering. Fish sauce restores the depth that soy sauce can't quite replicate.
Green Curry Paste
Curry
Blend all paste ingredients together in a food processor or pound in a mortar until a smooth paste forms. Add a splash of water if needed to get the blades moving.
Paste can be made ahead and stored in the fridge for 1 week or frozen for 3 months.
Skim thick coconut cream from the top of the chilled cans. Fry the coconut cream in a wok over high heat, stirring, until it 'cracks' — the oil separates and it looks bubbly and slightly oily.
Add 3-4 tbsp green curry paste (or more for heat). Fry in the coconut cream for 3 minutes until fragrant.
Add remaining coconut milk and kaffir lime leaves. Bring to a simmer.
Add tofu and zucchini. Simmer 8-10 minutes.
Season with soy sauce and palm sugar. Taste — it should be savory, slightly sweet, fragrant, and hot.
Turn off heat. Stir in spinach and Thai basil.
Serve with jasmine rice.
Same from-scratch paste, chicken thighs instead of tofu. Fish sauce instead of soy. The most ordered Thai dish in the UK for a reason.
From-scratch green curry paste makes all the difference. Worth the food processor. Creamy, fresh, herbal, with just enough heat.
Replace tofu with shrimp, coconut aminos with fish sauce. Classic. The vegan version is good; this version is the one people order at restaurants.
Cubed lamb shoulder marinated and grilled. The same masala sauce but richer. Better the next day.