Right so I have to admit that I didn't manage to find all the proper ingredients for this in my scottish supermarket, so I did my best with some subs:
- replaced the two types of chilli with one type of mild chilli pepper
- replaced thai basil with basil
- replaced galangal with ginger
- replaced shrimp paste with a few dried shiitake mushrooms
Despite my substitutions this came out wonderful and made a beautiful Thai green curry!! I would personally make it less spicy next time, perhaps using only two chillies instead of three. That's just because I'm terrible at spicy food though.
I'd also definitely make a double batch next time, so that I could freeze half and make two curries.
