Bechamel Sauce: Melt butter in saucepan over low heat. Blend in flour, salt, pepper. Add milk all at once. Cook and stir over medium-high heat until mixture thickens and bubbles. Cook 1 minute more.

Peel onion and chop finely. Crush, peel and chop garlic. Heat oil in a saucepan and saute onion and garlic for 5 minutes until clear. Add curry paste and fry for 30 seconds or until paste smells fragrant. Add chicken, coconut milk, fish sauce and sugar. Cover and bring to the boil. Simmer for 20

1 Remove a good handful of coriander leaves from the stalks - about a quarter - and reserve. Roughly chop the rest, including the stalks and place in a mini blender with the shallots and garlic. Whiz to a paste. 2 Heat a large wok or heavy-based frying pan. Add the oil and stir-fry the curry paste

1 Onion 2 Cloves garlic 1 tb Peanut oil 2 tb Green curry paste 500 g Chicken tenderloins 1 400 gram can coconut milk 1 tb Thai fish sauce 1 ts Sugar 2 tb Chopped fresh coriander 3 tb Finely chopped roasted -- peanuts

Cut the chicken breast into goujons and place into a wok on the heat. Add the 1/2 chopped onion and some olive oil and pan fry, turning occasionally. Add the chopped red chilli. Add the tomato puree and dried coriander, and a touch of olive oil. Stir in the garlic paste, Thai paste and fresh lemon

A spicy melange of chicken, tomato, onion, sweet potato, firey hot peppers, mango and raisins, in a spicy red curry sauce flavored with cayenne pepper, ginger and garlic, served over rice.