Short review: If you want to make a good curry, consult your curry paste container and see what it has to say. Longer review: Most pastes will say ONE can of coconut milk and ONE can of water. And then you reduce the liquids to a desired thickness. I can't imagine using 2 cans. Also, I've eaten a lot of green curry (it's my favorite) and I have to say I've never seen water chestnuts in any of those recipes. Bamboo shoots are usually in panang or massuman curries. Green curries usually have zucchini/broccoli, onions, carrots, and sometimes snow peas and/or kaffir lime leaves. Personalize it. As another reviewer suggested, cilantro would probably work a lot better than basil and it's usually easier to find in your grocery stores. Finally, if you're using a pre-made paste, you probably don't need fish sauce. That's usually involved in making the curry paste from scratch.

Reviewed On: Jul. 21, 2008