This was one of the first things I ever tried to cook. At 18, I was introduced to Thai curry at a restaurant called Tree Top in Waltham, MA. I was entranced by the exotic flavors of lemongrass, kaffir lime leaves, coconut and fish sauce. I had to try to  make something that delicious at home! My first attempt was not so good. I didn’t have all the ingredients on hand, nor had I learned the importance of salt. When I tasted my creation and found it overly bland I just kept adding spices! Now it wasn’t just overly bland but overly spicey! I realized for the first time that to recreate my favorite dishes it wasn’t enough just to follow a recipe; I needed to understand the fundamental ingredients, techniques, and flavors.  Rice and curry paste form the basis for this dish, while the vegetables, meat, or tofu can be swapped in or out depending on what you have on hand and what you’re in the mood for. Chicken with eggplant, peppers, and green vegetables is traditional, but you could easily go with tofu, shrimp, or any seafood, squash, carrots, green beans, etc. To save time you can also use store bought green curry paste.