2. Invest in some wok oil. I use this kind, and it is easy to find in grocery stores. It adds some saltiness to food, however, so go a little more lightly on salt when you cook with this oil.
3. NEVER leave your wok to air dry after washing. ALWAYS dry it immediately using a paper towel or a very absorbent other towel.
4. Cook Thai Red Curry using a recipe I gleaned from my favorite Thai restaurant and from an online recipe site.
Now, before you begin, be sure you know the differences between the types of curries available. Most people think of a yellow powder when the word "curry" comes up, but so many varieties of dishes are called curries. Most popular are yellow curry dishes (often used in Indian food, but also used in other Asian, African, and Caribbean cuisines), but green and red curries are also quite good. Here's the recipe I'm using for my Thai Red Curry, which is enough to serve 3-4 people:
Ingredients:
1/4 chopped red onion (or 1/2 cup chopped shallots)
1 can pineapple chunks (no sugar added), juice drained
1/4 red bell pepper, chopped
3 cloves garlic, chopped
1 teaspoon cinnamon
2 tablespoons basil
3 teaspoons lemon juice
1 can coconut milk
2 tablespoons chopped ginger
chicken breast, chopped into bite-sized pieces
3 teaspoons Thai red curry paste, which can be found in grocery stores or made using the linked recipe above
Basically, once you have prepared all the ingredients, cook the chicken with salt and white pepper in a wok that has been heated and prepped with oil. Add all the other ingredients and mix well. Cover the wok and let it simmer on medium-high for 30-40 minutes. The linked recipe says you can put it in a casserole dish and bake it, which would also work almost as well.
Here's what it looks like while it's cooking in the wok. If only you could smell it!
Serve the curry with jasmine or another white rice. It's delicious!
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