Making your own curry paste can be fun and wonderfully therapeutic as you bash away with a mortar and pestle. A great Thai green curry depends on the quality of the paste and, so often overlooked, the quality of the coconut milk.
Those two factors are the most important in determining the success of the final dish.
Not your cooking skills, not the quality of the meat you are using, be it fillet steak or the finest organic chicken. It’s the paste and the coconut milk. It is as simple as that.