Midnight in the Kitchen of Good and Eatin'

Okay, first off I have to say that I rarely look forward to cooking when I get in from work as it is, most often, after 9:00pm or later. Sometimes it's because I had a late "lunch" around 6:00 that consisted of a big sandwich or some other culinary delight from Chef Al at Magruder's deli . Sometimes I'll be in a rush because of some event at work and end up with one of my junk faves, a Double Whopper with Cheese from Burger King (though, personally, I like Wendy's better but there isn't one nearby). That being said, I'm not really hungry when I get in. The problem here is that I know I'll be up as late as 2:30am unwinding. I listen to my records or watch TV or watch DVDs of " Fringe " or " Wonderfalls ". I then realize that, if I go to sleep, I'll just wake up later hungry. So then I decide that I have to eat dinner but I want to make something quick and easy because I don't want to stay up all night cooking Carbonn...

The reason this is called a "dry curry" is because it is cooked until the liquid in it is nearly all evaporated. With this, it's the coconut milk, that is reduced until it's very thick and the oil in it has started to separate. The traditional way to cook this requires a lot of ingredients that I rarely, if ever, have on hand like garam masala . I know it's probably easy to make my own and even easier to just buy it already made but, hey, I'm lazy and  cheap so I have to be more creative with the ingredients. One ingredient that I do manage to always have on hand is  Maesri  Red Curry paste. It come in little 40z. cans and I tend to use about a teaspoon at a time and it keeps for a long time in the fridge. That having been said, my version of this doesn't have any garam masala but it does have some of the ingredients in it only because I just happen to have them around fairly often. about 2-3 tbls. minced garlic, fresh or from a jar 1-2 tbls. m...