I’ve been “making” lots of red curry!
I don’t really make it, though, since my curry paste comes from a jar from one of the Belleville markets.
If you can find good packaged Thai curry paste (which, in my Midwestern and French experience, involves skipping the stuff you find in the “Thai” section of big grocery stores–try to find a store that specializes in Thai, or at least Asian, ingredients), you can make lots of quick and delicious meals. Just mix together your curry paste with some heated coconut milk, and add some salt and sweetener if necessary. If you can find them, try throwing in some lime leaves and lemon grass, and let them stew in the curry for a bit. Alternatively (if you’re using a red or masaman curry paste), you can try adding in some peanut butter:
When I made the above curry, I did just that–I added in a little peanut butter, followed by some seared broccoli and tofu. Then we ate it on top of quinoa, which I had also cooked with a little curry paste.