When I make a Thai curry it lacks flavour and seems tame. It’s frustrating. What am I doing wrong?

Dane Masters, Cockermouth

HOMEMADE Thai green curry sauce does take a fair bit of effort but it’s well worth it. It’s worth making a large batch and freezing some down. Blend 200g halved but not seeded green chillies with 200g galangal, 200g peeled root ginger, 4 cloves peeled garlic, 100g lemongrass, 2 large peeled onions, 1 bunch basil, 2 bunches coriander with plenty of stems and roots if you can get them. If you have a good blender it shouldn’t be a problem. If your blender isn’t great, you may need to add a little water. Heat 4 tsp oil in a large frying pan and fry the blended paste for about 10 minutes over a medium heat. Add 6 tins coconut milk, 100g palm sugar, 2 tbsp fish sauce, about 10 dried lime leaves and 2 blocks coconut cream. Season with sea salt. Cook for a further 20 minutes until the palm sugar has dissolved. Taste your curry sauce. It should be a blend of hot, sweet and sour. Pass through a fine sieve and chill into small containers. Once you have your base curry sauce, add your chicken, prawns, beef or vegetables. Finish with some freshly chopped coriander and shredded green chillies.