is my favourite Chinese restaurant in Brisbane. Just be careful when you order anything else. Not everything may be as un-meaty as it seems... Wednesday, May 9, 2012 I used to love going to Chinatown on warm Brisbane evenings for a deliciously spicy Thai Green Curry, sitting in the lovely outdoor setting of Thai Wi Rat . When we moved to Cambridge we discovered local Thai restaurant Sala Thong but found that eating out in the UK is a little pricey. So we started making our own green curries at home but with bought curry paste. When we could find curry paste that didn't contain shrimp paste, it just didn't have the same limey, fresh flavour of the green curries in restaurants. So we started making our own curry paste and we've not looked back. Below is a recipe for the curry paste and then a recipe for making the green curry. The only thing to be wary of is that Thai curries use a lot of coconut milk and can be quite fatty and thus unhealthy if eaten regularly. If fat content is an issue for you, try some light coconut milk instead. If this still isn't right for you, try adding more vegies and using a mix of half vegie stock, half light coconut milk. Thai Green Curry Paste 6 medium green chillies, deseeded and roughly chopped 5cm/2in piece of fresh ginger, peeled and roughly chopped 2 garlic cloves, crushed small bunch of fresh coriander 2 lemongrass stalks,