Fast forward a few years later, and a jar of Trader Joe's coconut cream has been kicking around my pantry driving me nuts. The basil plant on our deck is flourishing (unlike, sadly, our chive crop which was almost instantly devoured by Murphy - who knew cats like chives?), which gave me the inspiration to give curry a second try after I found this recipe on simplyrecipes.com.
Measure out your spices and mix in a small bowl and set aside.
Then add the rest of your vegetables: I used one box cremini mushrooms, sliced, and one pint grape tomatoes, halved. Saute for a few minutes until they've released some of their liquid. Your kitchen should be smelling pretty awesome at this point.
Now add one 14 ounce can coconut cream (can use coconut milk if that's what you have - it's what the original recipe calls for so I'm sure it works fine). Stir to combine everything and add two pounds flaky white fish - I used cod. Simmer everything together for fifteen minutes or until the fish is cooked through - the meat should be opaque and flake easily.
Turn off the heat, add twenty fresh basil leaves and squeeze half a lime over the curry. Stir to mix evenly and serve over rice (bonus points if you make that coconut rice).