Curry is one of those things that can be really good or really crappy. At least for me. Red curry seems to be my favorite, and the others I could take or leave. One of my favorite Thai restaurants has a lunch buffet and they often serve red curry and it is always one of my favorite trips. I even talked my mom into it on my last birthday and she liked it, which is saying a lot because my family does not eat very adventurously.
I have had a little bottle of red curry paste in my pantry for a few months now and I finally got around to breaking it out.
These were all my ingredients, aside from the meat. I used this handy recipe from the Thai Kitchen brand since that is the curry paste I had. Basically it just says chop up whatever vegetables you want and some meat. I used chicken and shrimp, but the shrimp wasn't so great it in, so I would stick with chicken in the future.
I pretty much followed the recipe exactly, heating the paste, adding the stock and coconut milk, then adding the fish sauce and brown sugar. Simmer for a bit, then add the meat & veg and simmer some more. So simple!
I think I simmered mine a little too long while I was cooking my rice, because it began to separate a bit. So don't over cook it!
Still tasted good anyway! I finished my bowl and thought about having another! The mushrooms tasted particularly good in there, and the asparagus worked too, even though I was a bit skeptical. I might even go heavier on the curry next time because I think it could have been a bit spicier than the recipe suggests and I already added a bit more than a tbsp.