Thai Curry Paste - This recipe works with any type of curry paste - red, panang, green, or yellow. Be sure to use Thai-style curry paste that comes from the international aisle, not curry powder which is usually found with the other dried spices. I find 2 Tbsp of curry paste to make a curry that is noticeably spicy, though tempered by a bit of sugar and the coconut milk in this recipe. Use more or less depending on your spice preference. American-made Thai curry paste like Thai Kitchen can be found in the international aisle of most grocery stores and tend to be more mild than the Thai imports that are found at international / Asian grocery stores, so keep that in mind as you are estimating how much curry paste is right for you.