one must be very careful, as the line between just enough and too much is very thin. I crossed that line and ruined a perfectly good $4.00 pork chop.

Also dropping your curry dispenser and inhaling a small amount of curry dust is no fun at all. http://www.anchoredbygrace.com/smileys/chef1.gif

whats your avatar? and why couldn't you just put a lil more water?

I'm a curry paste user myself, especially green & red. No powder problems and easy to correct any overages. That and kaffir lime leaf go into all my Thai curry recipes.

whats your avatar?

a picture of smoke I found somewhere

I'm a curry paste user myself, especially green & red. No powder problems and easy to correct any overages. That and kaffir lime leaf go into all my Thai curry recipes.

Every time I've tried using pastes I feel as if I have to use a massive amount of it. Though I agree, yellow curry seems to be best in powder form and green and red are often better in paste form.

If you like curry, try this soup.

1 Box of Orzo
6 chicken tenders cut into 1 to 2 inch chunks
Black pepper 1 tablespoon
Sea salt 1 tsp
1 pint heavy cream
Yellow Curry powder (to taste) I like a TON of it

Boil the Orzo until tender and strain.
Pre-cook chicken tenders by pan frying in olive oil (3 tsp.) until golden
cut chicken
mix chicken with orzo and heavy cream until desired amount of liquid is present (usually whole pint)
add pepper, salt and curry to taste
allow to simmer for 1 to 2 hours on low heat.

It makes an awesome soup.