By Keith Floyd
This is another of those lovely, creamy, nutty Vietnamese-style curries that you can make as hot and as spicy as you wish merely by adding a little chopped chilli pepper. Or, if you wish, leave the chilli out. And the gentle flavours of turmeric and coconut milk make it a dish to drool over.
Heat the oil in a large frying pan or wok, add the onion, garlic and chilli, if using, and then the chicken. Stir-fry for about 3–4 minutes, until the meat changes colour. Pop in the remaining ingredients, apart from