Recipe(tried): Easy Thai Green/Red Thai Curry

Here is a Thai green/red curry for you! I must admit that I like red curry better (and so is most chicken curry in Thailand... "Red" for hcicken and "green" for beef and green is generally hotter and spicer in Thailand. However, both ways are fine....) Also, it's easier to buy the curry paste than making it right consistency in this case... I like the apste that comes in tinly tins, not the one in plastic jars. Sorry I can't remember the brand!
I tried so many version of Thai homemade curry paste but still go back to the tin version... (Unless my mother-in-law makes it for me... She is the only soul I know can make an authentic Thai curry paste...) I do include two curry paste recipes for you but I don't think it's better than the ones you can buy...
If one day I manage to make a great paste, I will post it here.

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Thai Green Thai Curry
(Gaeng Keow Waan)

to make Green Curry Paste yourself, (please see ** below)
2 T green curry paste (use a little more for hotter curry)
** If you want to make it "red curry", just use red curry paste!
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces (use thigh fillet, NEVER use the breast as it's not suitable for SE Asian curry dishes.)
2 cans (unsweetened) coconut milk (approx. 3 cups in all or use a coconut to get the fresh milk as you live in L.A.? Can get fresh coconut in Montery Park area...)
1 c water or chicken broth (of course the homemade broth is the best!)

for veggies: (selection of or combination of the folllowings. The amount is your own choice!)
use 1/2 C Asian eggplants (the long, slim kind or for teh most authentic kind, find teh tinly green round shape Thai eggplants. These are what Thais use in Thailand.
and/or
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots

5 kaffir lime leaves (dried are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves. If dried ones are used,more amount of leaves are needed. If you can find fresh kaffir lime, do use the peels, the wrinkly , green parts only! It provides EXCELLENT fragrant!)
1/2 t Thai (not Vietnamese)Fish sauce or more to tatse
(if green curry,) 10 fresh basil leaves
(** You may deep-fry some leaves to make them crispy for garnishing.)
if red curry, 1/2 red bell pepper (or bird's eye chili if you like it really spicy), cut into matchstick-size strips

Fry curry paste with the cream off the top of the coconut milk in oil (not to high heat)in saucepan until oil separates. (You can see the oil comes out on the rim of teh curry paste.) Add chicken and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.**Green Curry Paste (not tried, "I think"... Can't remember...)
A handful of coriander (celantro) root
1 teaspoon small green chilis
20 cloves of garlic
2 cups of water

Grind all these up to make a paste used as a base for some other recipes. (keep it in the icebox) You can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.).

**Thai Red Curry Paste (also not tried...)

2 tbsp Coriander seed
4 tsp Cumin seed
4 tsp Paprika
2 tsp Black Pepper
2 tsp Turmeric

Directions
Grind all ingredients fine with a mortar and pestle or coffee grinder. Add just enough water to make a stiff paste and pound in the mortar until well mixed. Store in an air tight container.

Yield - 1 spice jar