Serves 4 people

Ingredients

• 500 ml coconut milk
• 400g chicken, pork or beef – cubed
• 100g dry roasted peanuts
• 4 tsp sugar
• pinch of salt
• 1/4 cup tamarind paste
• 2 bay leaves
• 1 cup of water
• 2 potatoes cut into big cubes
• 2 brown onions
• 4 tsp oil
• 10 dried red chillies
• 2 tsp galangal cut into small pieces
• 4 tsp lemongrass cut into small pieces
• 2tsp pepper
• 2 tsp garlic cloves – crushed
• 2 tsp red onion
• 2 tsp coriander seeds
• 1 cinnamon stick
• 1 tsp fennel
• 2 cloves
• 2 tsp cardamon powder

Preparation

1. Dry stir fry chillies, galangal, lemongrass, pepper, garlic, red onion, coriander seeds, cinnamon stick, fennel, cloves and cardamom until there is a change in colour (about 5 minutes)
2. Put into a mortar and pestle and grind to a paste (or use a food processor)
3. Heat oil in wok
4. Add paste and stir-fry for 3-4 minutes
5. Put in a bowl and set aside
6. Heat 250 ml of coconut milk in a saucepan until boiling
7. Add curry paste and meat and cook for 5 minutes while stirring
8. Add peanuts, sugar, salt, tamarind, bay leaves, 250 ml coconut milk, water and potatoes and simmer for 30 minutes
9. When potatoes and meat are soft add brown onion and simmer for 5 minutes
10. Serve with ride and/ or roti bread