Red Thai Curry with Rice

Stir curry mix into 1 gallon cold water. Bring to a boil stirring constantly. Reduce heat, cover, and simmer 40 minutes until fully rehydrated and tender. Cook rice separately per ratio. Fry papadums one at a time in ½ inch hot oil — they puff and turn white in about 30 seconds. Flip once and drain. Serve curry over rice with papadums on the side.