Recipe adapted slightly from
Thavorn Beach Village & Spa’s recipe.
Thai (Bird’s Eye) Chilies: If you typically like things “mild” omit the chilies because the curry paste adds heat to the dish too. If you like things “medium” work up from 1 chili, and if you like things “hot” go with 2 or 3 chilies. Note that you can always add more chilies to make it spicier, but once you’ve added them, it’s a lot harder to make the dish not so spicy.
Serving Suggestions: You can serve this curry along with steamed jasmine rice if you like; I prefer to eat it as-is like soup.