Thai Curry


Source: Britton Goodale

In wok, put in:

2 1/2 or 3 Tablespoons of curry paste (depending on how spicy you like, 3
tablespoons makes it be about the same spiciness that you get at Thai corner)

1 can of coconut milk
1 can (the same can) of water

Turn on the heat, mix it all together, let it get hot until it starts
bubbling. Add your meat/vegetables....if you want chicken or something,
add your raw meat at this time, then add:

onions
peppers
eggplant
tofu
other vegetables that you like: If you use potatoes or something, put
them in sooner since they take longer to cook

Stir it up. Let the whole thing get hot again....

As it heats up, add:

3 Tablespoons of sugar
3 Tablespoons of fish sauce (if you don't have it, use soy sauce instead,
which works fine)

Let simmer for a bit until all your vegetables are done cooking. If you
are making red or green curry, add fresh basil just before it is done.

Serve over rice.