Ingredients

• For the paste:
• 3
  dried large red chillies - soaked
• in water for 10 minutes then chopped (seeds removed)
• in water for 10 minutes then chopped
• (seeds removed)
• 2
  stalks lemongrass - finely sliced from the thick end
• 1
  inch length galangal - finely chopped
• 1/4
  cup
  kaffir lime leaves - finely chopped
• 1/4
  tsp
  salt
• 1
  coriander root - chopped
• 1/2
  tsp
  coriander seeds - roasted
• 1/2
  tsp
  cumin seeds - roasted
• 1/2
  tsp
  ground cinnamon
• 1/2
  tsp
  ground nutmeg
• seeds of 2 cardamom pods - cracked
• open the green pod and remove the black seeds
• 2
  shallots - finely chopped and lightly roasted
• 4
  Tbs
  garlic - sliced and lightly roasted

• 1
  tsp
  shrimp paste
• For the curry:
• 1
  Tbs
  cooking oil
• 2
  Tbs
  Massaman curry paste
• 120
  g
  chicken or beef - thinly sliced
• against the grain, or 120g stewing
• lamb - roughly sliced or any raw vegetables
• 125
  ml
  coconut cream
• 125
  ml
  coconut milk
• 100
  g
  potatoes - boiled, peeled and cut
• into cubes
• 1
  medium onion - cut into bite size chunks
• 1/2
  tsp
  palm sugar
• 1
  tsp
  fish sauce
• 1
  tsp
  tamarind juice
• 2
  Tbs
  peanuts - roasted and roughly broken
• 2
  bay leaves
• 3 - 4
  cardamom pods