For the curry paste:
-2 dried Jalapeno peppers
-¼ teaspoon salt
-2 tablespoons chopped lemongrass
-1 teaspoon chopped galangal
-1 corander root
-1 tablespoon of fried shallots
-1 tablespoon of fried garlic
-1 spoonful to coffee of cumin
-½ teaspoon coriander seeds
-½ spoonful to coffee of cinnamon
-¼ spoon to coffee cloves
-3 spoon to oil
For the curry:
-250g chicken thighs (skinless and boneless)
-150g of potatoes
-3 pods of cardamom
-3 tablespoons of tamarind pulp
-1 tablespoon of nuoc nam
-3 dried bay leaves
-1+½ tablespoons brown sugar
a handful of unsalted roasted peanuts
-750ml of coconut cream (for cooking)
-250ml coconut milk (for soups)
Start by soaking the red peppers in hot water for 30 minutes. Remove the tip and the seeds inside.
you can simplify the task and mix them first and then put them in mortar and continue the work by hand.
Cilantro with the root can be found at Tang’s or Asian grocery stores. You can cut the roots and freeze them to make other curries later.
(click to get the recipe).