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One of the best cook schools that we have ever attended was with the Thai food expert, David Thompson, at the Epicurean Workshop, back in the nineties. He opened up our eyes to whole new world of spices - cassia bark, cardamon, mace, amongst others.
This curry found its way onto the restaurant menu for a number of years, and we also did it in one of our own cook schools. I think people were a little taken aback at the amount of work that goes into preparing a proper paste from scratch, and in response to requests we now package the paste in bottles, so that all that needs to be added is the coconut cream, and whatever protein is going to be the base. David used duck, we used chicken in the restaurant - but have also presented the sauce with fish, and as a vegetarian option on roasted vegetables. The sauce - paste and coconut cream - heats up in the same time that it takes to fry the meat and cook the rice.
As a by the by, Kara coconut cream in the tetra packs is the best one available on the market that we've tried.
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