Step 1

Remove the seeds and chop the end off the chillis and slice the chillis. Soak the chilli pieces in hot water for 15 minutes. Break down the pieces either with a mortar and pestle or in a food processor.

Step 2

Add the oil to a wok over medium heat and stir-fry the shallots. When translucent, add the garlic and cook for one minute.

Step 3

Add the mince and cook through. Add the red chilli paste and cook for 1 minute before adding the coconut cream.

Step 4

Stir-fry constantly for about 3 minutes more until the coconut cream is incorporated into the mixture.

Step 5

Add the coconut milk and season with fish sauce to taste. If the mix tastes a little bland add some more fish sauce. Do not add salt. If you want the dip to be a little sweeter, add the palm sugar. Add most of the crushed peanuts, reserving some to garnish. Remove from heat.

Step 6

To serve, you can either serve the dip in a bowl or serve on individual rice cakes, sprinkling the rest of the crushed peanuts and top with Kaffir lime leaves and sprigs of coriander leaves.