If you want to get something approaching authentic Thai flavour in your home-cooked curry, you face a bit of a dilemma. Let’s face it, making up a curry paste from fresh ingredients for one curry is a pain in the seating area. So, most of you don’t bother. Instead, you buy a jar of some bright red sludge from the supermarket, fry up an onion and some meat, add the sludge (sauce, if you must), sprinkle on some coriander leaves and you think you have made a curry. You haven’t. You have added some gloop to a saucepan and you don’t know what you are missing. Here’s how to deal with this particular culinary dilemma.