Thai Style Curry

Ingredients
12 lb Meat
24 fresh Red Chillies
2 cups Coconut
8 cups Coconut Milk
8 roughly chopped Onion
12 cloves Garlic
4 teaspoons Shrimp Paste
4 teaspoons Ground Tumeric
4 tablespoons Ground Coriander
8 teaspoons Ground Cumin
8 strips Lemongrass
12 tablespoons Peanut Oil
8 teaspoons Salt
24 Curry Leaves

Method

Cut meat into cubes.

Boil whole chillies in a small amount of water for 2 minutes, drain, remove some seeds.

Pour coconut into a heavy frying pan and fry on medium heat stirring constantly until it becomes a rich, dark brown.

Turn out quickly or it will burn.

When cooked, put coconut into blender, grind finely, then add 2 cups coconut milk and blend again.

Set aside.

Put into blender the chillies, onions, garlic, blacan (shrimp paste), tumeric, coriander, cumin and lemongrass.

Blend to puree.

Heat oil in large pan and fry onion mixture over low heat stirring constantly till moisture evaporates and oil shows around the edge.

Add coconut, coconut milk, salt, curry leaves and stir well.

Add meat and stir gently as mixture comes to simmering point. Simmer uncovered till meat is tender.