There was a mostly full, neglected packet of Thai green curry paste in the fridge. I fried a few spoonfuls of it in butter and added corn and eggs. When the eggs were set, I piled them onto a piece of toast and added two kinds of hot sauce, and what I thought was coriander. It turned out to be flat leaf parsley, which was surprisingly disgusting. I removed the offending herb, but it still wasn’t very good. The green curry flavor was very faint, despite having used a lot of it. Still, it’s hard to go wrong with hot sauce and eggs, so it wasn’t a complete failure.