Curry

Due to popular demand:

First things first: find a local international foods market that carries curry paste. Usually there are different kinds of pastes (Massaman, Yellow, Red, etc.) We like the way each one tastes, so there's no going wrong, but the safest are Massaman and Yellow. Go Authentic! You know it is authentic if either 1.) the label doesn't include a single English word, or 2.) you can read the label, but the grammar is totally off.

What you need:

1/2 to 1 can of curry paste, depending on how brave you are (the cans are smaller than a can of tuna, but are very concentrated.)
2 cans coconut milk
5 potatoes
4 carrots
1 red pepper
1 onion
1 Tbs. peanut oil
Salt and pepper, to taste

What you do:

Simmer curry paste and coconut milk together on low until thick (about 15 min.) Meanwhile, chop all vegetables into 1" pieces. Boil potatoes first in salty water until soft. Set aside potatoes. Sautee all other veggies in oil until tender. Combine everything into one pot and let simmer for about 20 minutes until the curry is infused into the vegetables. Enjoy over white rice. Makes a small country's-worth of servings.