Curry Tip 1. After choosing your favourite curry, read the recipe. Note what you are going to buy and get the right ingredients. Illustrated above: Green Curry with Mango and Thai Pea Aubergines, from my e-book Thai Curry Secrets (page 7).

Curry Tip 2. Make the curry paste ingredients with a stone pestle and mortar. A food processor or blender is an acceptable alternative.

Curry Tip 3. Make more paste than you need. Store in food bags, each enough for 1 curry recipe. Seal. Fridge for days, freezer for months.

Curry Tip 4. A proper Thai curry should have a whole orchestra of herbs and spices, together with meat, seafood or vegetable ingredients.

Curry Tip 5. The heat of Thai curries comes mainly from chillies. If it’s not hot enough, add chilli powder or fresh chilli slices.

Curry Tip 6. Coconut milk plays a big part in most Thai curries. It makes them more soupy and helps to offset the chilli heat.

Curry Tip 7. Thai curry really needs to have some fish sauce. Light soy sauce is very exceptional. Omit shrimp paste for vegetarians.

Curry Tip 8. Coconut or palm sugar is used for balancing the taste. Brown sugar is much better than white sugar for this purpose.

Curry Tip 9. Adjust each curry to your personal taste. Fluffy jasmine rice absorbs flavour, which is why it’s served separately.

Curry Tip 10. Give yourself plenty of time. Turn on some lovely music, take it easy step by step. Imagine I’m in the kitchen with you.