Save to your scrapbook
Thai Curried Chicken
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 July 2004.