F 1 D 0 - 2004 08 15 at 0202 Thai Red Curry. That's what I really wanted, perhaps for weeks now. I've been eating plenty of other things, but tonight, well, I decided I'd better make a reasonable facsimile. A friend, Dave A, gave me a bottle of Patak's Red Curry Paste. Go, run! Buy this. It's instant satisfaction. I also live with someone who really dislikes the apartment filled with curry scents. (and other smells too, but this one counts). Doing it this way gets the job done in no time, without filling the home with Eastern smell. Here is what I prepared for myself tonight. Thai Red Curry Sauce. 2 c Hot Water 2 ts (rounded) Patak's Red Curry Paste 1 hs (heaping) National mixed Indian Pickle 1 ts (small) salt or less to taste 12 grape tomatoes (or one large tomato will do) 5 oz (half can) coconut milk Heat the water in a sauce pan, add all of the other ingedients. Plunge blend to mix it all up coarsely. Bring it to near boiling. It gets thick. I served 3 ladles of this onto a bowl of lentils, carrots and rice, and was pleased with the taste and the quality. Because I didn't overdo the spices nor the vegetables it didn't have a lot of the fragrant tastes I would expect from restaurant curry. But it had the perfect texture, and the right heat. Note: when you buy a bottle of Patak's, it will advise you to use 8 ts for the same sized pot. Taste it with just two at first, and see whether this is the taste you like. No need to over spice on your first try. That's all I know.