Ingredients:

  • 2 dried red chilies, deseeded and soaked in warm water
  • 3-4 cloves garlic, minced (12 g)
  • 1 small shallot, roughly chopped (30 g)
  • 1 thumb-sized piece of ginger, peeled and roughly chopped (20 g)
  • 1 stalk lemongrass, finely chopped (20 g)
  • 1 teaspoon ground coriander (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon ground cloves (1.25 ml)
  • 1/4 teaspoon ground cinnamon (1.25 ml)
  • 1/4 teaspoon ground cardamom (1.25 ml)
  • 1/2 teaspoon shrimp paste (optional) (2.5 ml)
  • 1/4 teaspoon ground white pepper (1.25 ml)
  • 1 teaspoon salt (5 ml)
  • 2 tablespoon oil (30 ml)
  • 1 tsp brown sugar (5 ml)
  • 2 tablespoons vegetable oil (30 ml)
  • 500g (1.1 lb) diced chicken thighs (or beef, lamb, or firm tofu)
  • 400ml (13.5 fl oz) full-fat coconut milk (1 can)
  • 2 tablespoons fish sauce (30 ml)
  • 1 tablespoon tamarind paste (15 ml)
  • 2 medium potatoes, peeled and cut into 1-inch cubes (300 g)
  • 1 large onion, chopped (150 g)
  • 200g (7 oz) peanuts, roasted and unsalted
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 star anise
  • 2 tbsp lime juice (30 ml)

Instructions:

  1. Make the Curry Paste: Combine all curry paste ingredients in a food processor or grind with a mortar and pestle until a smooth paste forms.
  2. Sauté the Paste: Heat oil in a large pot or Dutch oven. Add the curry paste and sauté for 3-5 minutes, until fragrant. This is crucial for unlocking the flavours.
  3. Brown the Meat/Tofu: Add the diced chicken (or beef, lamb, or tofu) to the pot and brown on all sides.
  4. Add Coconut Milk and Aromatics: Pour in the coconut milk, fish sauce, and tamarind paste. Add bay leaves, cinnamon stick, and star anise.
  5. Simmer and Soften: Bring to a simmer, then reduce heat, cover, and simmer for 45 minutes to 1 hour, or until the meat is tender. Add potatoes and onion during the last 30 minutes.
  6. Add Peanuts and Finish: Stir in the peanuts and lime juice. Simmer for another 5-10 minutes.
  7. Taste and Adjust: Taste and adjust seasoning as needed. Add more fish sauce for saltiness, tamarind paste for sourness, or brown sugar for sweetness.
  8. Serve: Remove bay leaves, cinnamon stick, and star anise before serving. Serve hot with rice.