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Your instructions could use a bit of fine-tuning, but the flavour of this green curry is outstanding. I made this as written -- using Maesri green curry paste, grated palm sugar and kaffir lime leaves. An Aussie bunch of basil weighs about 100 grams, so after I picked off the leaves, the final weight was about 60 grams. Boil until cooked is a bit vague, and an estimated length of time would help a novice cook. This was served to several friends who are extremely harsh critics. They loved it and thought the heat was perfect. Made and enjoyed for the Thai Green Curry Tag Game.

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Leggy Peggy October 14, 2007
Thai Green Curry