This dish is more Indian in nature, using the Madras curry powder. The curry paste is a Thai-style curry, which would also be delicious, but as Brian says, would have a completely different flavor.
Brian, I agree on the al-dente veggies! Actually I cooked mine a little long for our taste; next time I'll only cook it around 20 minutes, or maybe even less. I did put the cover on the pan, so that probably caused it to cook faster. I just added the frozen peas at the very end, and as soon as they were defrosted we ate it.
