When teaching someone to make Thai style curry, I always refer back to Steamy Kitchen’s 10-minute Shrimp and Mushroom Thai Curry recipe.
The real gem here is learning her process. You can replace any ingredients you want – or make it without fish. If you’re going to do so, just make sure that crunchy vegetables get more frying time, and softer veggies (like mushrooms or baby corn) go in closer to the end.
The ingredients are pretty easy to get your hands on – I can buy the Thai Kitchen brand red curry paste in my local Price Chopper near the soy sauce.
Have fun and let us know how it goes!