Thai Green Curry, with chopped tomatoes, one medium leek, two spring onions, podded peas, red and green chillies, half a green pepper, a handful of cashew nuts, half a teaspoonful of Nam Pla fish sauce, plus a Thai green curry paste. Add the cashew nuts to hot sunflower oil in a wok, along with chopped leek, tomato, peas, spring onions, and the red and green chillies. Stir-fry for ten minutes, turning the heat down after five minutes. Add boiling water, and simmer the vegetables for twenty five minutes, stirring occasionally. Add the Nam Pla fish sauce, and the green curry paste. Stir the paste into the vegetables thoroughly. Cook for another fifteen minutes at least before serving. Most, if not indeed all cuisines often have a number of signature sauces which are the basis on which dishes are created. Curry sauces serve the same function. So there is no definitive Thai green curry in terms of ingredients, beyond the ingredients of the curry paste and its spices. The ingredients I used in this particular vegetable curry were items in my fridge which needed to be used, and which would be harmonious with the curry sauce.
The sauce can be augmented with (more) coconut, ground almonds, and yoghurt or cream. Served with brown basmati rice and a handful of black wild rice (cook for thirty minutes).