Frying off the curry paste and spices will release their flavour but do not burn them.
Bind the sauce if need be with corn flour mixed with some cold water. The sauce will thicken when boiling.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
Spice up the dish by adding ground cinnamon, ground cardamom, ground cumin, ground coriander, ground turmeric and/or ground chilli powder to your liking.
Serve with naan bread (
click here for the recipe).