What/how do you cook with curry?

I use it weekly - last night I sautéed onions and garlic in oil and curry powder then added tomatoes and chicken and spinach and served over rice. Also added some cumin and turmeric - so yummy one of my families favorites

I cook with it often. I usually cut up chicken and sauté. Then add a can of coconut milk and some curry. Add some frozen peas and a little lime juice and it's good to go. I found it in a Rachel Ray magazine awhile back.

I've never used powdered curry. I use paste and heat it in a bit of oil before I add coconut milk and my other ingredients. My personal favorite is Panang red curry. Yum!

Ooh yes, I LOVE Penang paste. I actually make my own in a big batch then freeze individual portions - it is a LOT hotter than one you buy in a jar. I use it to make Chicken Penang Curry. Brown some chicken, cook the paste, coconut milk, palm sugar, fish sauce, kaffir lime leaves and simmer for a while. Then add the chicken, some beans and Thai basil leaves. It's one of our favorites.

ETA: I see that the Penzey's is a powder. I don't use powder either so I'm not really sure what do do with it. I'm not sure that you can use it like a paste. 

I would also like this recipe, please.  It sounds delicious.

Bloom it in oil and rub over a head of cauliflower. Bake until the cauliflower is just tender.

I roast cauliflower with it. Cut into florettes, toss with olive oil and curry powder, and the roast at 425 until it starts to get golden edges. Yum!

When I was a child, my mother used to use curry powder with leftover roast beef. She'd cut the beef into bite-sized pieces, saute some onions, add the curry powder to leftover gravy and simmer the beef pieces and onion in the curry gravy. We'd have it over rice.

It was a very quick and simple dinner.

Chicken Divan is my favorite curry dish. It's on the regular around here. I think it's one of those flavors you either love or hate, like cilantro.

Marking my spot. I just never think of using curry, but going to try it.

This is the recipe:
25 dried long red chillies (I only use about 15-18 and it is still too hot for a lot of people to eat!)
1 tsp ground coriander
2 tsp ground cumin
2 large cloves of garlice, quartered
8 green onions, chopped coarsely
2 sticks fresh lemongrass, sliced thinly
2 tsp finely chopped fresh galangal
2 tsp shrimp paste
1/2 cup roasted unsalted peanuts
2 Tbsp peanut oil

1. Place chillies in a small heatproof jug, cover with boiling water, stand 15 minutes, drain.
2. Meanwhile stir ground coriander and cumin over medium heat in a small dry-heated fry pan until fragrant.
3. Blend or prcess chillies and roasted spices with remaining ingredients, except for the oil, until mixture forms a paste, pausing to scrape down the sides of machine occasionally during blending.
4. Add oil to paste mixture; continue to blend in machine or using mortar and pestle until smooth.

I use 3 Tbsp of the paste in my Penang Chicken Curry.

A couple of notes:

I don't always use fresh lemongrass, I always have a jar of sliced lemongrass in the fridge for when I don't have any fresh. 
I'm not sure what you would call green onions. They are also known scallions and are similar to spring onions.
I often use ginger instead of galangal, because I have to go to an Asian grocer to buy galangal which is a pain.

You mentioned that you can't get kiffir lime leaves, which is a shame. They are the most divine thing and really bring a dish to life (I sound like a TV chef don't I?!). I buy fresh leaves from the supermarket and put them in the freezer to use as needed. I also buy a little jar of shredded kaffir lime leaves to keep in the pantry as an emergency supply. They're not as good as fresh but will suffice. 

Oh, and I forgot to mention that I sprinkle fresh chopped chilli (for a bit more heat  ) and chopped peanuts over the Penang chicken.

I rarely use curry powder, although my mum used it when we were kids growing up. Like others I usually blend my own paste, depending on what dish I want to make. But if you are new to the spices of asia is an easy way to introduce some of the flavours.

I would make an  Aloo Gobi
or
kedgeree
or
coronation salad

I think curry powder needs to be cooked before you use it....

I use it in a lot of dishes I make with out a recipe and I always start with sautéing garlic and onion in olive oil and then I add the curry powder to that so that it cooks a few minutes.. then I add the ingredients.

Here is recipe for Dhal that I used to follow.. now I just make it...
www.deliaonline.com/recipes/cuisine/asian/indian/dhal-curry.html