Ingredients

12 lb Meat

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.