11.   For a less spicy curry, use a bit less of the green curry, or purchase yellow curry paste, which is milder.

12.   I once made a Thai red curry paste by hand.

13.   If you want it more hot and spicy, add more curry paste at this point, stir in and simmer a few more minutes.

14.   In a medium saucepan, combine curry paste and coconut milk.

15.   In a bowl, mix the lime juice, chutney, mayonnaise and cooled curry paste.

16.   In another bowl, combine lemon juice, curry paste, olive oil and chopped thyme.

17.   It can be simmered with coconut milk and curry paste to serve over rice, or folded into wonton wrappers to make quick ravioli.

18.   Kosher dill pickles share an aisle with curry pastes.

19.   Look for ingredients such as Thai green curry paste and kaffir lime leaves at well-stocked farmers markets or Asian markets.

20.   More important, if you want seven distinctive and authentic variations on curry paste, they are here, too.