Before we started to cook any of the shrimp, we prepared the two sauces for the saucy dishes. When I opened the jar of red Thai curry paste, it smelled really hot, so I told John I'd only use half of what was called for in the recipe on the jar. Boy were we glad about that later! This photo was taken after I had added the coconut milk and was stirring to dissolve the strong paste. This is an Analon pan, by the way.