[JimSEA]

In the USA, the best way to make the curry paste is with a can opener according to my wife. Mae Ploy brand in plastic tubs/cans is the best. It is usually far less expensive to buy the ingredients at an Asian market. Sort of instructions follow:

1/2 to 5 teaspoons Red or Yellow curry paste (depending on tolerance for extreme heat) The Yellow paste is more sour but has the turmeric

one can coconut milk

1 lb chicken (dices in 1" cubes)

i medium onion coarsely diced

2 carrots chopped

two small potatoes diced

2 to 4 cloves garlic

Most any other veggie you like added in proportionate amounts (I like chopped egg plant)

two tablespoons cooking oil

For the first time, warm curry paste in oil until smooth and giving off good aroma. add chopped garlic and cook briefly. Add the coconut milk and bring to a boil. Add chicken and veggies and simmer for an hour until done (firm chicken and soft potatoes). Serve over brown rice or rice noodles. If you are new to rice noodles here is the best way to fix them:

Soak noodles in water until soft. Boil water and add the noodles for one to two minutes until soft. Drain and rinse with cold water. Serve immediately with curry.

[Humidston]

Oh wow! Thank you and thank your wife, JimSEA. I really appreciate this.

I'm now hand writing it because my printer is out of ink, LOL!

[paulat]

Simmer chicken for an HOUR?? are you sure about that? I think you'd have rubber hockey pucks.

[Thinkin' Gal]

Thanks. Much appreciated.

[FairOpinion]

Yumm, yumm.

Sounds delicious!