Got off my duff and started trying recipes I've had laying about for a while.
This one came off the wire services, pulled it out of the WaPo food section.

Basic recipe is 1 cup each of overripe mango puree, mango nectar, and
unsweetened coconut milk.

Add 1 tbsp minced lemon grass, 2 tbsp light brown sugar and 2 tbsp red thai
curry paste. Strain out the lemon grass bits after blending and letting sit
for a bit.

Sposed to add about 12 oz of sauteed shellfish right before serving.

The missus not being much of a spicy food person I cut the curry paste by half.

I don't know how they say Mama Mia! in Thai but this stuff is a bit pungent
even for my heat-tolerant taste buds. Not that I mind, of course, it won't go
to waste even if I have to eat it all by myself.

Any ideas on how to cut the heat level down a bit?

ObRandom Thought: Just perusing Pepin's "Short Cut Cooking". Some interesting
ideas among the recipes.

Best,

Marc