The simple fix
There is something therapeutic about making a quick curry paste at home. Few things can beat the smell of freshly ground spices and aromatics – especially when they hit the hot metal of a wok. Now that ingredients such as tamarind, galangal and lemongrass are stocked at larger supermarkets, it is also an easy solution for a midweek dinner. This mouthwatering curry is easily made vegan if you swap the chicken for more pumpkin or another vegetable.