Ingredients

• 3 - 6
  dried large red chillies - soaked
• in water for 10 minutes then chopped
• (seeds removed)
• 1 - 2
  stalks lemongrass - finely sliced from the thick end
• 1 1/2
  Tbs
  fresh galangal - finely sliced
• 1/4
  tsp
  zest of a lime
• 1
  Tbs
  coriander root - chopped
• 1 1/2
  Tbs
  roasted ground peanuts
• 1/2
  tsp
  coriander seeds
• 1/2
  tsp
  cumin seeds
• 1/2
  tsp
  white peppercorns
• 3
  shallots or 1 French shallot -
• finely chopped
• 1
  Tbs
  garlic - finely chopped
• 1/4
  tsp
  salt

• 1
  tsp
  shrimp paste
• For the curry:
• 1 - 2
  Tbs
  cooking oil
• 100
  g
  chicken, beef - thinly sliced against
• the grain or seafood of your choice or any raw vegetables
• 2
  Tbs
  panaeng curry paste (see above)
• 150
  ml
  coconut cream
• 100
  ml
  coconut milk
• 4
  kaffir lime leaves - halved and shredded as finely as possible
• 10 - 15
  pea aubergines or bite size pieces
• of baby aubergine
• 1
  Tbs
  palm sugar
• 1 1/2
  tsp
  fish sauce
• 2
  Tbs
  red chillies - julienne (seeds removed)