Stroll by a curry vendor in a Thai food court and you'll likely see one curry that stands out from the rest: phat phrik khing. Unlike most other curries, which are served with plenty of liquid—be it coconut milk or broth—phat phrik khing is served dry, its intensely flavored curry paste coating each morsel of food. It can be made with any number of vegetables or meat, but I particularly love the common combination of long beans and tofu. The simplest recipes start with store-bought red curry paste. (Some, like the one just linked to, contain shrimp paste, but vegan red curry paste is easy to come by.) It's not a bad way to turn out a 10-minute meal, but, so long as you have access to fresh Southeast Asian ingredients, a few simple tools, and some elbow grease, you can make something much, much more spectacular.