Chef Jimmy,it is a recipe that would work with lamb or goat for sure.Ive had a goat dish really close to it in Hong Kong. Its just a bit of saturated fat with all that coconut but it is tasty .
I have made a curry paste for the last 12 years,mines very Thai & stored in my head.Let me work out how to write it down I make about 20 pounds in one hit.Then distribute it amongst its fans.
Its very popular but a bit hot for some when I make it with habaneros! Chilli hasnt come into season here yet so its expensive coming from the tropics.
I have recipes here that I can share that I collected as a source as I refined mine over time . Give me a couple of days to dig around in my recipe collection.
I am happy to share mine but need to make it & write it down at same time.I make Red Menace(red chilli) ,Yellow Peril(jungle curry in Thai) & Green Dream(not that often)
Mine always have chilli,galangal,garlic,ginger, lemon grass fresh turmeric ,red shallots,lime leaf,lime juice& zest, cilantro,palm sugar,prawn paste,nut oil THEN dry spices.
Ill get it together soon. Its about the proportions between wet & dry amongst other things. Im a feel sort of cook so I have to work out how best to communicate without being in the same room as you.