Thai curries differ from Indian curries in a number of ways; the sauces are lighter and the flavour comes from a base of fresh herbs, in particular coriander and basil. Similarly to southern Indian cuisine coconut milk is used as a medium. These light curries are suited to white meats such as fish and chicken in addition to being perfect with tofu. Preparation is simple with a blending of the basic ingredients, the coriander and basil providing the "green" in the title of this curry. Next is the addition of the meat/tofu and the final adding of liquids. A secret of those who know and love this curry is to add a handful of bean shoots just before serving. The Thai Green Curry blend created by The Curry Makers is a medium strength dish that quickly becomes a favorite of all whose taste buds it has tantalized.