Thai coconut curry sauce

Dark sesame oil
1 can coconut milk (14oz)
Fresh ginger root
Fresh cilantro
1 red bell pepper
4 green onion stalks
2 cloves garlic
1 tbsp red curry powder
1 tbsp red curry paste
1/2 tsp cumin
4 tsp soy sauce
1 tbsp brown sugar
Salt

Peel a piece of garlic root about the size of your thumb. Mince it and the garlic. Dice the red pepper and chop the onion. Chop a few stems of cilantro and set them aside, enjoying the heavenly scent of your author's favorite herb. Take a break and make sure you haven't lost any fingers to the knife. Combine the brown sugar, soy sauce, and coconut milk.

Heat a small puddle of sesame oil in a nonstick frying pan. Throw in the ginger and garlic and sautee for a minute or so. Add the pepper and onion, and sautee for an additional minute. Add the curry powder and curry paste, and mix it around for yet another minute. Throw in the coconut milk mixture, stir, and bring to a simmer. (Don't boil it.) Remove from heat and stir in the cilantro. (If your wife, like my wife, despises cilantro, keep the cilantro separate, and sprinkle it on when you serve the dish.)

Makes six or eight servings. The given curry powder amount makes for a moderate-heat sauce. If you're a wimp, use 1 tsp of curry powder and 2 tsp of paste. If you're less of a wimp than me, add more to taste.

Good over tilapia and rice or chicken and rice, or just rice, but seriously, you should have some protein. It's good for you.