I just looked it up and a tin of Blue Dragon light coconut milk is 7.5 syns... this means that for very low syns (compared to the above) you can make your own thai green curry!
I used to make it ALL the time before SW and now i know that it's only 7.5 syns for a whole tin of coconut milk I think i'll continue to make it!
For the paste you need...
A cube of ginger (I do everything by eye because it's my own recipe, no specifics, sorry!)
3 large garlic cloves
fresh coriander (I use the stalks for the paste and the leaves to add after for extra flavour)
anywhere between 3 and 8 birds eye chillis - you will have to work out what is good for you!
some lime juice
half a shallot
(I'm a veggie so I don't add this anymore, but it is so much better if you do) fish sauce
Blitz all of the above in a food processor - I do this so much that it has it's own little blender
Then in a pan add some oil or fry light and heat through - add all of the above paste except 1/2 a tsp and cook through with chicken, quorn, etc. Then add the coconut milk and some beaten up stalks of lemongrass.
Cook until the chicken is cooked through then stir through the last 1/2 tsp of paste - I just find it keeps it nice and fresh tasting!
And voila - you have a thai green curry. Serve with rice or noodles.