I’ve made South Asian foods for years, and it’s usually in a pretty rote pattern:

1. Chop and sauté onions and chicken.
2. Add curry paste and some sort of milk.
3. Add assorted vegetables, serve over rice.

There’s a reason I stick to the formula – it’s simple, and generally adequate. When you’re just looking for some Thai red curry on a Tuesday night, why mess with a simple formula?

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