Home cooking attempt — Green Curry from scratch

I spent an afternoon making Green Curry from scratch following a traditional recipe. Getting Thai basil right was the main challenge — it's not as straightforward as it looks. The bright and lively result was rewarding once I got it right.

Thai cooking philosophy balances four key flavour profiles in every dish. I served it with Singha beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Green Curry yourself gives you a new appreciation for what goes into it at a restaurant.