Thai curry pastes are great little things to keep on hand. They require quite a bit of work in the beginning, but they’re like a gift that you give yourself. Once the work is done, it keeps on giving: store it in the freezer or refrigerator, and on a busy evening when the last thing you want to do is slave around in the kitchen, you just take a small amount of your paste, some coconut milk, and you’ve got what it takes to liven up seafood, meat or vegetables. Just finished posting the recipe here.