Yields 4 servings.
* To substitute for chicken use: 1 pound shrimp, peeled and deveined, or 1 pound pork or beef, cut into thin slices; or 1 pound firm white fish, cut into serving size pieces.
** Add one or more of the following herbs to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.
*** Add one or more vegetables to curry with coconut milk just before simmering: One 8 ounce can drained, sliced bamboo shoots; 1 small eggplant, diced; one potato or sweet potato, parboiled and cut into chunks; fresh green beans.
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