Source: Britton Goodale and David Pistrang (adapted by Barbara Pistrang)
In wok, put in:
2 1/2 or 3 Tablespoons of curry paste (depending on how spicy you like it)
1 can of coconut milk
¾ to 1 can of water (depends on how thick you like your sauce)
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 any combination of:
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; Barbara prefers 1 T fish sauce and 2 T soy sauce)
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.