INGREDIENTS
500 g
Chicken thigh
1 tsp
Shrimp paste
4
Bay leaf
2
Chillies, red
5 cloves
Garlic
2
Kaffir lime, leaves
5
Onions, small
2 tbsp
Peanut, roasted
5
Potatoes
3
Shallots
3 cups
Coconut milk
1/2 can
Coconut milk
3 tbsp
Masaman curry paste
3 tbsp
Tamarind concentrate
4 tbsp
Fish sauce
1
Fish sauce
3 tbsp
Lemon or lime juice
5
Cardamom pods, roasted
1 tsp
Cardamon, ground
1/2 tsp
Cinnamon
1
Cinnamon stick (about 1 inch long), roasted
1/4 tsp
Cloves, ground
1 tbsp
Coriander seeds, ground
1/2 tsp
Nutmeg
3 tbsp
Palm sugar
1
Thumb-size piece galangal
1 tbsp
Cumin seeds, ground
2
stalks Lemongrass - outer leaves and bulb removed, then sliced thinly (save upper stems to throw into the pot )