Green Curry recipe (serves 1-2)

Green Paste:
2 small green thai chillies
1 tbsp chopped shallots
1 tsp chopped galangal
1 tsp chopped kaffir lime rind
1 tsp chopped garlic
1 tbsp chopped lemon grass
1 tbsp thai ginseng "krachai"
1/4 tsp roasted cumin seeds
1.4 tsp roasted coriander seeds
1/4 tsp salt

Confused about the ingredients? I found a great site with pictures:
http://www.thaijing.com/Thai_Ingredients_and_Healthy_Eating

Hopefully you have a good asian grocery store to find it fresh!
If not, buy a pre-made mix and add about 1/4 cup of it. You maybe want to test with less or more depending on how salty the pre-made mix is.

Curry:
1 cup veggies chopped (eggplant, potato, broccoli, etc)
1/3 cup sliced onion
handful of chicken (or tofu, seafood, or any meat)
2 tsp brown sugar
1 tbsp fish sauce or soya sauce
3 kaffir lime leaves
2 stems sweet thai basil

1 cup coconut milk (read labels! avoid guar gum and go for high fat. When you open a can and see a thick        layer of the coconut cream, thats a GOOD sign)

1 cup water

1) Mash all the curry paste ingredients in mortar for a good 5 minutes till really becomes a paste (or blender).
2) Pour coconut milk in a pot and when simmering, add curry paste and meat till almost cooked. Add vegetables, water, sugar, sauce and seasonings.
When cooked, add sweet basil and lime leaves.
Serve with rice.

**note: for veggies that take long to cook such as potato, pumpkin, etc, precook them and add when instructed.