By Keith Floyd
In Asia, coconut is used extensively in cooking. It adds a wonderful flavor and texture to so many dishes. Coconut milk is now, luckily, widely available.
Put all the ingredients for the curry paste into a food processor and whiz to a purée.
Heat the coconut milk, then add the chicken pieces and simmer gently until the chicken is tender. If the coconut milk is getting too thick during this process, add a little water.
When the chicken is nearly cooked, stir in the curry paste and continue cooking gently until the chicken is richly