It took me a long time to fall in love with Thai food, I put off trying it when I was younger because I couldn’t stand the smell of lemongrass. My palette has changed considerably over the years and it is now one of my favourite types of food to eat. So mastering pastes and sauces at home is a big deal, as it saves me money and I can see everything that is going in to the mix.
I’ve put this in the category of ‘30 Minutes or less‘ because it is achievable as long as you are organised. I’d say that you need the full 30 minutes though, but at least the paste is simply whizzed together in a blender. The longer you leave it to simmer, the better your curry will taste though. This curry is of a medium heat, but if you like it hot, simply add another chilli in to your paste. You could easily make this Vegetarian, just replace your chicken with a yummy vegetable and if the fish sauce bothers you too, substitute it for soy or Worcestershire sauce.