This green curry recipe has great flavor complexity for how quick it is to make. It’s a good all-purpose weeknight sauce for just about any protein you’d like. Poach cubes of tofu or chicken or pieces of flaky white fish, like halibut, in place of the shrimp, or mix in stir-fried strips of beef or pork just before serving. This recipe is from chef Bryant Ng of Cassia in Santa Monica, CA.