Chicken with Apricots and Coconut Milk

I had two goes at this. The first time I made it as per the recipe and felt the apricots went well with the chicken and Thai flavourings, but that I'd have preferred them to be part of the sauce rather than remaining as half-apricots.

So as I had the unused half of the spice paste left I tried again, this time using pork and processing cooked skinned apricots to a puree. The apricots were poached in syrup but as they were on the sharp side to start off with (and I was adding quite a lot of lime juice) this didn't over-sweeten the sauce as I'd feared it might.

In both cases I made two helpings of the dish and kept one to eat the following day, and in both cases I felt the flavour improved with keeping as is so often the case with spiced dishes.