Sweet and white potatoes, peeled and cubed and roasted, then tossed with a little Thai red curry paste, with a coconut curry of chicken and sugar snap peas. The curry has lots of basil in it, a little fish sauce, and an onion, and I made it in a wok. I salted and curried the whole way, but it was still underseasoned. I think the methods were sound, I just needed to use more curry paste and salt. Piling the browned chicken into a bowl with the frozen pellets of basil, to let them thaw the herb without demolishing it with cooking heat, was a great idea. Definitely do that again. The principle I applied to this curry that I picked up from cooking shows was to add seasonings to hot food so they absorb the flavors while they rest. From Kevin, who usually makes this curry, to cook everything separately and then combine them at the end with the coconut milk. My own innovation was to serve it over roasted potatoes, seasoned with the same curry paste.