.single-recipe .dr-feature-image{display:none!important}.ca-note{font-size:.85rem;color:#6b6258;margin:6px 0 18px}.ca-fade{position:relative;aspect-ratio:3/2;max-height:560px;width:100%;overflow:hidden;border-radius:6px;background:#eee;margin:0 0 6px}.ca-fade img{position:absolute;inset:0;width:100%;height:100%;object-fit:cover;opacity:0;animation:ca-fade 15s infinite}.ca-fade img:nth-child(1){opacity:1;animation-delay:0s}.ca-fade img:nth-child(2){animation-delay:5s}.ca-fade img:nth-child(3){animation-delay:10s}@keyframes ca-fade{0%{opacity:0}8%{opacity:1}33%{opacity:1}41%{opacity:0}100%{opacity:0}}.ca-fade-cap{font-size:.8rem;color:#6b6258;margin:0 0 18px}.ca-ing{margin:14px 0 22px;padding:14px 0 10px;background:#faf7f2;border:1px solid #eadfce;border-radius:6px;overflow:hidden}.ca-ing h3{margin:0 0 10px 18px;font-size:1.02rem;letter-spacing:.04em;text-transform:uppercase}.ca-ing p{margin:0 0 10px 18px;font-size:.82rem;color:#6b6258}.ca-ing-track{display:flex;width:max-content;animation:ca-run var(--ca-dur,32s) linear infinite}.ca-ing:hover .ca-ing-track,.ca-ing:focus-within .ca-ing-track{animation-play-state:paused}.ca-ing-track ul{display:flex;gap:20px;margin:0;padding:0 10px;list-style:none}.ca-ing-track li{width:88px;text-align:center;flex:0 0 auto}.ca-ing-track a{text-decoration:none;color:inherit;font-size:.82rem;line-height:1.2;display:block}.ca-ing-track img{width:72px;height:72px;border-radius:50%;object-fit:cover;display:block;margin:0 auto 6px;border:3px solid #fff;box-shadow:0 1px 4px rgba(0,0,0,.2);transition:transform .2s}.ca-ing-track a:hover img{transform:scale(1.1)}@keyframes ca-run{from{transform:translateX(0)}to{transform:translateX(-50%)}}@media (prefers-reduced-motion:reduce){.ca-fade img{animation:none}.ca-fade img:nth-child(n+2){display:none}.ca-ing{overflow-x:auto}.ca-ing-track{animation:none}.ca-ing-track ul[aria-hidden]{display:none}}

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Thai green curry balances creamy, salty, sweet and spicy in a single pot. Store-bought paste does the heavy lifting, so dinner is on the table in half an hour.

Fry the paste in the thick coconut cream first. That releases its aroma and gives the curry its depth.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

.dr-entry-content{display:flex;flex-direction:column}.dr-entry-content>*{max-width:100%}.dr-entry-content>.ca-credits{order:99}

Photo credits: Photo 1: You Le on Unsplash; Photo 2: Sai Kuen Leung on Pexels; Photo 3: Max Griss on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.