Hi Ur, you have a way with words. Thank you for demonstrating that confidence in Chopstix and my recipes
Erica, one other thing I can tell you is that you can actually make a green curry sauce base at home if you'd like. It works well and using that and Chopstix's recipe you can make an awesome curry at home. I have made both a red and green curry base at home.
Here is a recipe that I use
Cilantro stalks (buy a large bunch, pluck out the leaves and store it for later use. wash the stalks and roughly chop them)
Jalapeno or green chilies work even better (to your taste). I would use atleast one
Garlic (3 cloves)
Ginger (1/2 stick)
Lime zest (from one whole lime, grate it with a grater)
Lime juice (same lime)
salt to taste
fish sauce (available in any asian store) - 3 tsps
1 whole medium onion (cut into cubes)
Roast and powder these whole spices
1 tbsp of corrainder seeds
1 tbsp of cumin seeds
Throw all the ingredients (including the powdered spices) into a food processor. Process it until it's a nice thick paste.
This can be stored in the refrigerator for several weeks.
To make a curry I normally use a healthy amount of this paste and cook it (the raw onions need cooking) in some oil. Then add the veggies, chicken or shrimp, some coconut milk, a bit of tamarind pulp and a tiny bit of brown sugar and viola it's ready.
You can make the red curry the same way. The difference is that you can use red chilis (you can remove the seed and membrane) in place of the cilantro.