This is one of those heat and eat sauces-- this one picked up at the Scratch n Dent Grocery, so who knows which store it originally came from. The instructions say to add chicken or shrimp raw, and let them cook in the sauce to get the best flavor. I added chicken, as well as onions, green peppers and a last left-over potato to make it stretch further, and simmered it until everything was done through. Served it on a heaping pile of lovely Basmati rice.
It's a tasty, sweet-hot sort of curry, with that distinctly Thai smell and flavor-- lemongrass, keffir lime, coconut milk, ginger-- and it's pretty close to the way it tastes at restaurants, though perhaps a bit mellower and uniform of flavor. The heat is there in the first bite, but never got too much (and I'm kind of a sissy when it comes to heat, so that's good, though my room mate who likes heat said it was spicy enough for him, so I guess it's some sort of magic chili that can be mild and spicy at once. or it's the coconut milk and rice.), and went really well with both the veggies and the meat.
I think, until I can figure out how to make my own Thai curry, and when I can't afford to go to a restaurant, this is a good one. Though next time, I'll get two packs to serve five, as it's really only meant for two to three.