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
- 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)
- Put into a mortar and pestle and grind to a paste (or use a food processor)
- Heat oil in wok
- Add paste and stir-fry for 3-4 minutes
- Put in a bowl and set aside
- Heat 250 ml of coconut milk in a saucepan until boiling
- Add curry paste and meat and cook for 5 minutes while stirring
- Add peanuts, sugar, salt, tamarind, bay leaves, 250 ml coconut milk, water and potatoes and simmer for 30 minutes
- When potatoes and meat are soft add brown onion and simmer for 5 minutes
- Serve with ride and/ or roti bread