For a sensational ridgy didge curry, make your own paste using this recipe.....

This is from Madhur Jaffrey's curry bible..... yum.

Mussaman curry paste

7 dried hot red chilli's (preferably long ones)
1/2teaspoon white pepercorns
1/2t whole cummin seeds
1 teaspoon whole corriander seeds
2 1/2cm cinnamon
140g shallots
1 Tablesppon fresh lemon grass, sliced thinly
5 large cloves of garlic
2 1/2 cm piece of fresh ginger
1 teaspoon of curry powder
1/2 teaspoon shrimp paste- or 3 tinned anchovies.
1/2 teaspoon ground tumeric

Soak chillies in hot water for 1-2hrs
Put peppercorns, cumin seeds, corriander seeds and cinnamon in a small fypan over a medium heat, stir until the spices become fragrent and turn a darker shade.
Empty into a bowl and cool. Once cool grind as finely as possible in a clean coffee grinder or spice grinder. (could use a mortal and pestle)
Put chillies and their liquid in a blender and blend with all remaining ingredients. Blend, pushing sides down until you have a smooth paste.

What you don't use you can freeze.

If that seems a bit hard, go and find a good delicatessen that sell some locally made curry pastes and buy one. A homemade paste makes all the difference imo!

To make the curry..... i'd recommend the one on the taste website. sounds good.