Asian food's been part of Australia for decades now — we've got more Thai restaurants than you can count, especially up north where it's hot and the flavours make sense. Green curry's a favourite. Rich coconut milk, fiery green paste, fresh basil that smells like home. You can make it with chicken, prawns, whatever you've got. The trick is good curry paste — buy it from an Asian grocer if you can, the stuff from the big supermarkets is alright but it's not the same. Serve it over jasmine rice, get the ratio right so every bite has curry and rice together. This is weeknight cooking that feels special.