Well, the old curry has been a permanent feature on my menu for the last 2 weeks.. I did a search before posting this, and couldn't believe how convulted some of the recepies were (though they looked fab!). So I call this curry for the cooking deprived - you can't go wrong - it takes less then 10 minutes. I cook for me so the recepies not huge.. I really just added measurements for proportion... tweak to suit your carb needs...

1 Chicken breast cut into strips OR equiv of stir-fry pork
to 200 ml of coconut milk
to 1 teaspoon (approx) of fish sauce
to 1-2 teaspoon (approx) of lemon juice
to 1 teaspoon stock powder and water to suit (see below)
to 2 teaspoon of red curry paste (depending on how hot you like it)
Red pepper (how many carbs can you spare - about a 1/3 -1/2 of one I use)
Green beans
Broccoli stalk.

1. Get a wok on medium/high heat. Add curry paste, stir 1 minute.
2. Add the meat, and quickly sear.
3. Add coconut milk, fish sauce, and lemon juice. Add stock powder and water straight to the wok to cool the mixture down quickly..
4. Turn heat down, simmer for about 4 minutes until meat is mostly cooked
6. Add vegetables, simmer a further 2 minutes into cooked

Add more stock to less coconut milk to lower the carbs there - you can do this a fair bit before it gets less coconutty.
Use more vegies, use less vegies, use no vegies... use baby bok choy stirred in about 1 min from the end is also fab...
But remember the lemon juice and fish (you could use soy) sauce (the acid and salt!)

You can't go wrong.
(oh - and it refridgerates really well)