Midnight in the Kitchen of Good and Eatin'

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...