I took a Thai cooking class offered by a restaurant I like a while ago, specifically hoping to learn how to make one dish they serve that I love. The class also came with a cookbook, including the recipe I had wanted.
My issue is that my sauce, which seems very simple, never turns out. The recipe calls for a 1:1 ratio of red curry paste and water (2 tbsp. of each, if I remember correctly offhand), gently mixed over low heat until it achieves the right consistency. A similar method worked for me in the class, but at home I was successful only once, and that involved some pretty wild ad hoc adjustments which I have not been able to reproduce. Usually the ingredients mix poorly in my saucepan, and no combination of heat, time, and attention prevents the outcome from being thick, uneven, and unpalatable.
I feel like I must be missing some essential step in the method, or the proportions of ingredients is simply not workable. Is this method, as presented in the cookbook, one that even sounds workable? And if so, what would more experienced cooks do to prepare this sauce?