"Chop the bird into pieces - on the bone is even better," says Long Chim and Nahm chef David Thompson. "Legs and wings are the best cuts to use. Fry and brown the chicken well before adding the paste - it will give the dish a more rounded flavour and an attractive colour. The red curry paste is the only curry paste I would cook in a wok. I like to sneak a little pork fat into the mix for a richer curry."