Scent of Thai pork curry will bring you to the table

Somewhat lacking in authenticity. Green curry does not contain ginger' it contains galangal, which looklike ginger but tastes quite different. Butter? Never. Lime juice? Try kaffir lime leaves and if you can't get them, use some other citrus leaf but not the juice. Itallian basil not Thai sweet basil?

l suppose this is written for people to live in areas where they cannot get Thai ingredients, but it is not so hard to find a Thai shop in Tokyo or surrounding area.

gaijintraveller: I have both dried and fresh (well, frozen in pieces as it was going to go bad) galangal, frozen lemon grass (and dried), kaffir lime leaves (frozen and dried... and unlike the other ingredients they are fine frozen. The others lose a bit when thawed). I also have Thai and Vietnamese chillies (green and red), frozen, and about 3kg of Thai rice left. I think this recipe was intended for use with ingredients readily available in Japan, as opposed to the items you have to import (or buy from an import company), and I agree it's not very authentic (especially with butter!!), and ginger quite different from galangal.

In any case, it seems like it would be decent. Making your own Thai curry paste is a nightmare here, and it is MUCH cheaper and easier to buy the powders and instant pastes, but making an authentic Tom Ka Gai is pretty easy if you have the right stuff. I haven't used the site in a while, but I used to often order from: http://www.ai-thailand.com

Nothing else like it if you can make the real thing!

Thai restaurants have good curries for 850 yen for a lunch set. It's hard to be motivated to make something like this.