A curry for all seasons

I was looking through a Cook's Illustrated magazine and found a recipe for Thai Chicken Curry and I thought curry sounded good.  It is one of those dishes that is both regional and varied.  I also know my wife really likes it.  The more I thought about it the more I liked the idea.  Like gumbo, the protein can vary to suit mood, shrimp, chicken, beef, pork, even tofu.  There will also be a lot to explore between regional variations.

We also have a cookbook which we've had for many years which has a lot of different curries.

To start I'll go with the first one I found. 

I'll do a more detailed walk through of a later batch.  For this one I had to substitute dried chipotle chilis for the New Mexico chilis.   Otherwise everything was pretty much as written.   I didn't use rice.  The result was spicy.  Not too spicy for me but a bit much for my wife.  Flavor was good.  This was a good place to start.