That recipe doesn't look bad. I use this stuff for chicken curry when I'm in a hurry.
It saves making the curry sauce from scratch. I use the whole can in a deep frying pan .. too hot for some people but if you're going to eat curry, you shouldn't be a puss. Apple sauce and cooked grated carrots helps tame the heat as does coconut milk or yoghurt. If you want something really good, make it vegetarian with a crap load of thai basil and chinese eggplant. Thai basil is nothing like the Italian stuff you can buy in most grocery stores. Kaffir lime leaves and galangal help.
If you want to go from scratch, something like this works great.
½ chicken chopped into pieces, BONE IN
2 stalks lemongrass
1 can coconut milk
4-5 cloves garlic
3 green chilies
1 thumb-size piece galangal, sliced
1 cup fresh cilantro
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground white pepper
3 Tbsp. fish sauce
1 tsp. shrimp paste
1 Tbsp. lime juice
1 tsp. palm sugar
1/2 c thai basil
3-4 kaffir lime leaves left whole
If it doesn't burn twice, it isn't hot enough.