Hi,

This was a lucky find whilst I was looking for a Thai Green Curry with Prawns.

I have had Pat Chapman's first book on Restaurant Curries for years and even joined the Curry Club within its first year. I have been a home cook for many years and keep coming back to curries but always find no matter how many cook books I read and how many recipes I follow I never get that Take Away taste I look for. Well your forum enticed me to try again and I am now blown away. Thanks to Dazkimber, Pete and the suggestion on this forum to precook the chicken in salt and Turmeric I have made the best chicken Dansak I have ever made and would say that in my mind it approached what I would perceive as a good Dansak. I have  eaten a lot worse in Indian Restaurants I have to say it was almost as good as my favourite local restaurant. I now have thanks to Pete another 6 portions of the curry gravy in the freezer ready for my next attempt. Now If only I had a Tandoor and could get the Nan Breads....sigh

Thanks again for this wonderful site.

Tequilla6