Yes!
He made me:
Kaang Daeng (Red Curry)
Get some red curry paste
1-2 tbsp of vegetable oil
1 330ml of coconut milk (or 1.5 cups of coconut milk)
1/2 lb of boneless, skinless chicken, cut into thin bite size
5 oz of button mushrooms
1 small tomato, diced
Sweet basil leaf as garnish (optional)
First cook chicken and put aside
Heat oil in a non-stick saucepan on medium-low heat. Add red curry paste and half of the coconut milk. Cook for 3 mins or until oil appears on top.
Add meat and cook for about 5 mins.
Add balance of coconut milk, tomatoes and mushrooms. Bring to boil. Stir several times.
Garnish and serve hot with rice.
Here's the finish product
