For the paste:
Combine all the ingredients
from toughest and driest first to softest and wettest last in a pestle and
Pound together until you have a
fine paste. Try to ensure you don’t have any large pieces of the ingredients in
If time does not allow, you
can use a food processor. Just be aware that your paste will not be as fine as
when you use a pestle and mortar and therefore it won’t be as fragrant.
For the curry:
Add the oil to a wok or deep
based pot and add 2 tablespoon of yellow curry paste, stir vigorously until
Add coconut cream and stir well
until oil separates from the paste (rises to the top).
Add meat or main raw vegetables
and fry for about 1 minute.
Add coconut milk, potato,
onion, sugar and fish sauce.
Stir occasionally until everything
is cooked through.
Reprinted with permission of Damian Ettish.