My friend's girlfriend's mother opened/ran/closed Tokyo/Bangkok Thai restaurant in NYC many years ago, but the dish of massamun (sp?) curry chicken she made for my friend's recent lunch - he's young, with a hollow leg, but still he shared, knowing how much I love a good feed - showed she hasn't lost her touch: it was one of the very best dishes from any cuisine I've ever eaten, anywhere! So naturally my next step was to read up on past posts and get on out to Sriraphai. Well, the papaya salad was extremely tasty, but the beef massamun curry was less than satisfying, to be kind. So, inspired by 07/23/02 General Board posts from Elise H, Squid-kun, Fritz, Caitlin W, foodfirst, dennison, amd Jen K, I went down to both shops mentioned, Mulberry Street above Bayard, and Mosco Street, stocked up on cans of Maesri, lime leaves, lemon grass, coconut milk etc. and proceeded to whip up my own dish using chicken wings, theory being that they'd absorb spicy flavor quickly, since I wasn't setting the dish aside for a day before chowing down. Not being too modest, the dish was not only excellent but markedly better than Sriraphai's. So thanks to all posters for their advice and techniques, and folks, it's easy and tasty, if you haven't yet tried 'em, see the General Board for canned/tubbed curry paste advice, and give it a try, you'll find some winners!