What to do with curry paste

Curry has quickly become a staple in our home.

1. Pick your protein. I really like shrimp or fish with a green curry.

2. Dice veggies. I usually just use onions and bell pepper as my base. Typically 1-1.5 onion and bell pepper per small can of paste.

3. Add some oil, brown your meat and remove.

4. Cook down/stir fry onions and bell pepper with a little oil. Add a few cloves of garlic and some fresh ginger. From there cook until the onions are translucent and starting to lose form. At this point I remove the veggies from the pan unless I have enough room to push them to the side.

5. Brown your paste.

6. Add the veggies to the browned paste and mix, then add in one can of coconut milk. Bring to a simmer and add aromatics (lemongrass, lime zest, cinnamon, bay leaf, etc) and fish sauce.

ETA: add some form of acid at this point too such as any type of vinegar or lime juice.

7. Add protein and simmer until the meat is cooked through.

8. Keep at a simmer until ready to eat and serve over rice.

One thing to learn about cooking curry is that there really is no wrong way and you can put practically anything in. I like to add cherry tomatoes to green curry and spinach to red curry for color contrast. Or adding in heavy cream if the curry is too spicy for the crowd.

Ratio for paste to coconut milk for me is 1:1 1 can of coconut milk to 1 4 oz can paste.

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Having never cooked with curry paste or coconut milk, can anyone give me a good starting recipe for a curry sauce that would go well with rice?

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I think you are looking for a Korma recipe, try this link.

If that market by Noodle and Bowl(old Bangkok) is still open, they have Masaman paste. Find any simple Masaman recipe. You will love it.

My fiance is half-Malaysian and makes an incredible coconut chicken curry. It was her birthday last night, and I'm pretty hungover, but I'll try and remember to ask for the recipe later today.

I’m looking for Thai curry recipes.