We love Thai curries - but have become a bit tired of the standard red curry we've made quite often. Green curry (that actually comes out looking more putrid-yellow rather than green), is a nice change of pace. A bit less spicy than red curry, we found we wanted more flavor after the first time making this recipe. So we nearly tripled the curry paste the recipe calls for. Since it is not as spicy, you get plenty more flavor while not setting your mouth on fire. Always a good thing. :) The recipe originally called for chicken breast meat, but we subbed in tofu instead. We also added some fresh green bean pieces and some shiitake mushrooms, which do wonderful things for the overall flavor. It's a quick meal too, which is never a bad thing.

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