Coconut Curry

During pastry school, the fabulous Chef Kelly Bailey Newlon shared her recipe for Coconut Curry with the class, and so Friday night I decided to try and duplicate it.  Like most great chefs, there is no exact recipe, it's more about smell and appearance, but Dan tried his best to determine the amounts and put them down on paper.  Let's just say it was a "reasonably good" attempt at duplication.  Mine ended up a little sweeter, a little hotter, but good none the less.  The biggest question of the night was whether or not we would all die of food poisioning or suffer some sort of huge gastro intestinal "incident".  For the purpose of explanation I will recreate the conversation...
Scene:  me in the kitchen, Dan returning from the store
Me:  Did you remember to buy the curry paste?
Dan:  Oh, no.......I think we have some....(he begins to search)......"It used to be here...."  still searching...........(checks the canned goods in the garage)........"here it is"......
Me:  Ummmmm, the can says it was manufactured in 1994?
Dan:  Really?  It's in a can, it's fine....
Me:  It's 17 years old...
Dan:  If we were in a nuclear holocaust we would be happy to have that can....
Me:  Yes, I guess we would ......
And so, the "alleged" 17 year old can of red curry paste went into the curry....(of course we did a smell check and a visual check for anything out of the ordinary)....4 days later, as of this posting I am happy to report that we are alive and well and had no adverse effects................yet.