This is basically a South-East Asian curry paste which you can adjust to your taste and according to if you're cooking veggies, fish (lighter and tangier), chicken or red meat (heavier flavours and spices). With or without coconut milk is up to your taste, too. Cooking time is only for the curry paste. Dhal and veggies and fish will take only 10 to 20 minutes to cook (put in soft veggies last). Chicken will take 40-50 minutes while beef slices might take longer to become tender (add water if it gets too dry), depending on cuts of meat. Try with veal, lamb and ostrich, too. Curry making is an on-going, developing romance in one's aromatic kitchen.