Many supermarkets now stock cans of coconut milk and jars of curry paste, making an authentic-tasting curry a winner on busy nights. Use light coconut milk, as we’ve done here, and in about 30 minutes you can have a healthful curry–delicious over rice or pasta–on the table.
Instead of curry paste, try whole spices. Measure 1 tablespoon (15 mL) cumin seeds, 2 teaspoons (10 mL) coriander seeds and 1 teaspoon (5 mL) each of mustard seeds and black peppercorns into a large, wide heavy frying pan. Do not add any liquid or fat. Place over medium heat and stir often until very fragrant, about 10 minutes. Grind seeds and peppercorns in a blender, mini-chopper or pepper mill. Set aside. Instead of adding curry paste to coconut milk, add these ground spices and 1 teaspoon (5 mL) each of finely minced jalapeño pepper and salt.