What an easy way to start making curries — you could even just buy a roast chook, cut the meat off the bone and warm it in the curry. Or stir-fry whatever meat, poultry or seafood you feel like and add the curry sauce. Make sure you taste as you go and that you find a nice balance; if you like it a little saltier, add some more fish sauce; if you want it hotter, fry the paste with about four crushed wild green chillies. I like to squeeze a lime over the curry at the end as it gives it a very fresh lift.