This is a delicious curry that is full of the spices showing the South Asia influences. You can substitute 4 tablespoons prepared orange curry paste if you do not want to go through the task of making it yourself.
7 dried orange chillies, reconstituted in water for 20 minutes
1 teaspoon salt
2 slices galangal, peeled
1/2 stalk lemongrass, sliced thin
1 kaffir lime leaf, chopped
1 teaspoon dried turmeric
1 teaspoon coriander seeds
2 teaspoons fermented shrimp paste
For the rest of the curry
1.25 to 1.5 ml (5-6 cups) coconut milk
300 g chicken, sliced
120 g bamboo shoots, pre-boiled if fresh
200 g potatoes, diced into 2 cm chunks
3 Thai brinjal, halved
5 cherry tomatoes, halved
2 capsicums, sliced
3-5 medium yellow chillies
3-4 tablespoons fish sauce
2 tablespoons sesame seeds, toasted
Directions Prep:30min › Cook:30min › Ready in:1hr
In a mortar, pound curry paste ingredients, one at a time until a smooth paste is formed.
Put 1 cup of the coconut milk into a wok and cook until the fat separates. Add the curry paste and fry until fragrant. Add the chicken and cook for 2 minutes. Add the remainder of the coconut milk and bring to a simmer.
Add the bamboo shoots, potatoes, eggplant and cook until the potatoes are tender. Add the tomatoes, capsicums and yellow chillies. Cook for 5 minutes.
Season the curry with the fish sauce and taste. Adjust if needed.
Serve in a large bowl and garnish with the sesame seeds. Serve with steamed jasmine rice.