Thai Curry

Source: Britton Goodale (inspired by Thai Corner, Amherst)

In wok or large pot, 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 (reduce this amount for a thicker broth)

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:





other vegetables that you like: If you use potatoes, sweet potatoes, or other foods that take longer to cook, put them in sooner

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) (Barbara and Jim prefer 2 T soy and 1 T fish 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.