Mary’s recipe for Thai chicken curry is described as “easy” and “foolproof”—perfect for even amateur home cooks. With a delicious blend of meaty chicken, fragrant Thai curry paste and ...
The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in ...
It only takes less than 10 minutes to prepare this curry and then all you have to do is leave it to cook in the oven for five hours. This is the perfect autumn recipe ... paste (180g) 250g of ...
Once hot, add the mustard seeds, curry leaves and whole chillies ... To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small ...