Let me share with you a Thai green curry recipe that is mild and can be enjoyed by (almost) everyone:
Plant-Based and Mild Green Curry Green curry paste (8 people)
Ingredients for the curry paste
150 grams mild fresh green chillies
1 head garlic
3 shallots – small shallots about 2 tbsp in total
1 thumb sized chunk of galangal
5 cilantro roots coriander
1 kaffir lime zest
2 stalks lemongrass
1 tbsp. white peppercorns
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. salt
Other ingredients for the curry:
Green curry paste
2 – 3 cups of coconut milk (very good quality with 70% coconut)
2 cups of water
2 tsp of vegetable powder
2 tins of bamboo shoots (800g)
6 – 10 stems of Thai sweet basil
4 large red mild chillies, deseeded and sliced at an angle
20 kaffir lime leaves (frozen is fine)
Salt to taste
Method:
Pound the curry paste
Prepare all vegetables
Add some coconut milk in a large saucepan
Add the curry paste for 4 to 5 minutes, stirring occasionally
Add the water, the stock powder, 2 cups of coconut milk and turn the heat up
Add the kaffir lime leaves, red peppers and bamboo shoots
Bring gently to the boil, then simmer for 10 minutes, or until reduced slightly
Adjust seasoning
Switch off and add the sweet basil leaves