A home-made green Thai curry paste beats everything you can buy in a jar, I promise you. This may look like a lot of work as there are many ingredients in the mix, however if you plan correctly it is not as daunting as it may first appear. Prepare all your ingredients in advance, and line them up as you need them. Rather than tackling this all at once, you could roast the veg and make the Green Curry paste a day or two before hand.
This recipe works equally well will chicken.Substitute the seafood with bite-sized cubes of chicken breast. However, add the chicken at the very beginning of the process, once the flavours of the green Thai curry paste have been released into the groundnut oil.
Finally, as a further variation, why not add a handful of lychees towards the end to add a sweet addition to the curry? Make sure you remove the lychee stones first.