To make this green curry, heat 1 tbs peanut oil in wok, add 1 finely chopped shallot and 2.5 tbs spice. Fry until fragrant, pounding the mixture into a paste-like consistency with a wooden spoon as you fry. Add 500g diced chicken and fry until sealed. Add 1 cup coconut cream and 1 tsp fish sauce. Bring to simmer and add vegetables, cooking for 10 to 15 mins. Serve with steamed rice and fresh Thai basil.
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Please Note: This spice blend contains dehydrated prawns and is not Vegetarian.