I usually use more curry paste than called for. I also use Mirin instead of rice vinegar, it gives it a sweeter taste than the vinegar does. If you want chicken with it: Cook boneless skinless chicken thighs in salt, ginger paste, garlic, soy sauce, and the curry paste until mostly done. Add it to the curry with the coconut milk to simmer, or keep it separate if serving vegetarians as well.
