Ingredients:
- FOR THE PASTE:
- 6 miniature Asian shallots or 2 medium normal shallots, unpeeled
- 2 miniature heads garlic, unpeeled
- 1 3″-fragment galangal, peeled and thinly sliced
- 1 2″-fragment ginger, peeled and thinly sliced
- 1 tsp. coriander seeds
- 20 dried crimson Thai chiles or chiles de árbol, stemmed and roughly chopped
- 2 tbsp. floor turmeric
- 2 tbsp. gentle curry powder
- 2 tbsp. roughly chopped cilantro root or stems
- 2 tbsp. miniature paste, preferably Trachang imprint
- 1½ tbsp. kosher salt
- 6 stalks lemongrass, trimmed and thinly sliced
- FOR THE CURRY:
- 1½ lb. crimson meat chuck, trimmed and decrease into 2″ strips about ½” thick
- 3 cups coconut milk, preferably UHT from a carton
- 1 cup coconut cream, preferably UHT from a carton
- 10 miniature Asian shallots, halved, or 3 medium normal shallots, quartered
- 3 gargantuan Yukon gold potatoes, peeled and decrease into 1½” pieces
- 2 tbsp. grated palm sugar
- 1 tbsp. fish sauce, preferably Tiparos imprint
- Cooked jasmine rice, for serving
