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Thai Curried Chicken
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This is adapted from a recipe in David Thompson's fascinating book, Thai Food (Pavilion; £25). The spice paste recipe makes more than you need but is awkward to make in smaller quantities so keep the remainder for a few days, covered, in the fridge. Use an electric coffee grinder to grind the spices as it's difficult to get a smooth paste in a blender.
This recipe was first published in Thu Jul 01 01:00:00 BST 2004.