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Export 33 ingredients for grocery delivery
Step 1
Roast coriander seeds and cumin seed over low heat until fragrant.
Step 2
Prepare all the ingredient for the curry paste.
Step 3
Using a pestle and mortar, pound the curry paste until it is smooth.
Step 4
Put pandan leaves, kaffir lime leaves, lemongrass, galangal, coriander roots and salt into a large pot.
Step 5
Add roasted coriander and cumin seeds.
Step 6
Add the meat, cut into large chunks, along with the shallots and cover with coconut milk.
Step 7
Cover the pot and simmer over medium heat.
Step 8
Cook until the meat is soft and tender. (about 90-120 minutes)
Step 9
Strain the meat, discard the herbs, and set aside the cooking broth.
Step 10
In a large wok, heat coconut cream over medium heat, stirring constantly until the oil is rendered out.
Step 11
Add the curry paste.
Step 12
Mix thoroughly.
Step 13
Add the meat cooling broth gradually in small batches, stirring constantly.
Step 14
Add ground roasted nutmeg, coriander seeds and cumin seeds.
Step 15
Continue frying the paste until red oil appears, and the curry mix is thick and aromatic.
Step 16
Gradually add coconut milk in small amounts.
Step 17
Keep stirring until a beautiful red oil floats on top. Add coconut cream as needed.
Step 18
Add palm sugar.
Step 19
Season with fish sauce.
Step 20
Add some coconut cream to smooth up the texture.
Step 21
Add back the cooked meat.
Step 22
Cook the meat in the curry for few minutes, until the flavors have merged.
Step 23
Add more dry spices (coriander seeds and cumin seeds) for an extra layer of flavor.
Step 24
Season with tamarind paste.
Step 25
Add peeled shallots.
Step 26
Cook the curry until the shallots are cooked.
Step 27
Add fresh red chili peppers.
Step 28
Cook for one extra minute.
Step 29
Serve with pickled shallots, fresh banana chilies and sweet Thai basil.
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