The Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission. When we conjure up an image of a piping hot, slow-cooked and ...

For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too good to pass up. Grab a jar of the Thai Kitchen stuff and dinner was only a quick simmer ...

When we conjure up an image of a piping hot, slow-cooked and deliciously silky curry, many of us think first of the endless Indian varieties ranging from Korma and Dhansak to Chana masala and Vindaloo ...