Curry is a favorite main dish for many people. There are many different kinds of curries like green curry, red curry, yellow curry, and sour red curry, with and without coconut milk, with and without spices, more water or less water. Some people, who control cholesterol, may prefer to have curry without coconut milk but the taste is a bit spicier. You can use many kinds of vegetables in curry and also many vegetables can be in one kind of curry. You only need to know how to cook.
Using fresh curry paste makes your curry more fragrance and tasty but if you are short of time, substitute ready-made canned curry paste with great results. (Note: use an electric blender with a small container or preferably a granite stone mortar and pestle).
For curry recipes I will tell you how many spoons of curry paste I use but you can see the instructions of each curry at the links. We named curry paste after the color of the paste and each color has different taste and also they can apply for many kinds of curry dishes.
All kind of curry paste has many common ingredients like chilies with different types and colors, both dried and fresh, shallot, garlic, lemon grass, galangal and kaffir lime skin. The fresh curry paste you made can be stored in a glass jar in the refrigerator for about 3-4 months.
Gaeng Pa Gai (Red curry with chicken) 
