I'm Not Cooking by the Book

The Thai red curry recipes from Rasa Malaysia and Steamy Kitchen are drastically different. After going through a whole jar of red curry paste, we have developed our favorite version from both recipes.

1. In a medium saucepan, sautee 2.5 tbsp red curry paste in olive oil over medium heat until aromatic (~2 min).
2. Add 1/2 can coconut milk and whisk into the curry paste, so the curry paste breaks up.
3. Add 1/4 can water.
4. Bring to a simmer.
5. Add 1/4 tsp fish sauce and 2 tsp sugar.
6. Add vegetables, meat or seafood once curry is simmering. Add the items that take longest to cook first, then add the quick cooking items, so as not to overcook them.
7. Cook until vegetables, meat or seafood is done.
8. Serve with rice.