PASTE INGREDIENTS
- 10 large dried red chilli’s
- 2cm galangal sliced
- zest of 1 kaffier lime
- 3 eschalotts sliced
- 7 cloves of garlic
- 1cm fresh tumeric sliced
- 1 tbsp shrimp paste
- 2-3 birds eye chilli’s
- 1/2 cup peanuts
PASTE DIRECTIONS
- Soak dried chillis in warm water for 10 mins
- Drain and blend with the rest of the ingredients
- Fry for 5 – 10 mins.
CURRY
- 250 grams chicken thigh fillets
- 1 – 2 cans of coconut milk
- 2 kaffier lime leaves
- 1 large red chilli
- palm sugar
- fish sauce
- Above paste