1 ground tsp each of cinnamon, clove, star
anise and cumin
8 cardamom pods, bruised
1 tsp coriander root
5cm (2 inch) lemon grass
4 shallots, chopped
2 tsp shrimp paste
8 garlic cloves, crushed
2.5cm (1 inch) fresh galangal, peeled and
chopped
4 kaffir lime leaves, shredded
1 tsp salt
Method :
First make the curry paste. Heat a dry wok or frying pan until hot. Add
all the dried spices and toast lightly. Remove from the heat. Chop the
coriander root and lemon stalk then blend in a food processor, with the
spices, shallots, shrimp paste and garlic. Add the galangal, kaffir lime
leaves and salt and blend to a fine paste. Alternatively, pound the
ingredients to a paste using a pestle and mortar.
Dice
the meat and set aside. Heat the oil in a wok or heavy-based frying pan,
add the garlic and fry for 1 minute or until softened and just turning
golden brown. Add 2 tbsp of the spice paste and, stirring constantly, fry
for 2 minutes to cook the shallots.
Add
the coconut milk and simmer gently to create a smooth sauce. Add the
measured water and diced meat and simmer for 5 minutes. Add the fish sauce
and potato and simmer for 10-15 minutes or until the meat has cooked
through and the potato is tender but crisp.
Add
the onion, peanuts, sugar, kaffir lime leaves and tamarind liquid and
simmer for 1 minute then serve.
Serves 4
A Thai curry is like a soup in consistency
- watery but with plenty of flavor and chili heat. This is one of the
more mellow Thai curries, with plenty of galangal and turmeric to
perfume the coconut sauce.
