How should Thai curries taste?
Agree re lemon sole. Trout works better for this kind of curry. Also, in the curry paste you want more lemon grass than that, as well as shallots, garlic, white pepper, lime zest if you can be fucked, salt, and some toasted-and-ground coriander seeds. You could always try cracking some coconut cream (heating it gently until it separates into oil and solids) and frying your curry paste in the resulting oil. But that’s a complete nightmare to do. I’d do it as follows: Blitz up all your curry paste ingredients in a food processor. Heat up a bit of groundnut oil in a wok. Fry the paste in it over a medium heat for a surprisingly long time, stirring to prevent burning – say 5 minutes or so. Add a few shakes of fish sauce – not too much, not more than a teaspoonful. Now mix in some coconut cream or milk and bring it to a decent simmer, stirring occasionally. Add lime leaves. Throw in some chopped vegetables (green beans, Thai aubergines or whatever) and let them cook for a bit. You might wan
