Love the taste of this - makes a nice change from Indian style curries. Taste is different as this curry has galangal and lemongrass style flavours rather than ginger and garlic. I fry a couple of chopped shallots til coloured, then add chopped chicken breast to brown that, adding the packet of sauce, and usually the cream from a tin of coconut milk (and only a little of the coconut water) - makes a nice coconutty curry. (If there is a lot of red oil on the surface I tend to skim most of it off before serving) . Serve with Thai rice and some prawn or thai crackers. Brill