Green curry with a hint of cumin and coriander seeds for an Indian twist.
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In a dry pan, lightly toast the cumin and coriander seeds until fragrant, then crush them coarsely using a mortar and pestle.
Heat a large wok or pan over medium heat and add a splash of oil or the thick cream from the top of the coconut milk tin.
Add the green curry paste and the crushed toasted spices, frying for 2 minutes until the aromas are released.
Stir in the ginger-garlic paste and cook for another minute, ensuring it doesn't burn.
Add your protein (chicken or tofu) and stir-fry until the exterior is sealed and coated in the spice mixture.
Pour in the remaining coconut milk and bring to a gentle simmer, then add the bamboo shoots or peppers.
Season with fish sauce and sugar, simmering for 5-7 minutes until the protein is cooked through and the sauce has thickened slightly.
Turn off the heat and stir in the fresh Thai basil leaves immediately before serving with jasmine rice.
