OK while I have the time I will set out whats going to happen.
Curry paste first 2 tsp coriander seed & cumin seed, 1 inch stick of cassia bark,3 x dried red long chilli,rehydrated ,copped. or what you have, bit of ginger the size of your thumb, 1x lemon grass stalk ,white bit only, 1x red shallot, 2x garlic cove,3 x cilantro roots washed,11/2 tsp turmeric, 2 fat tsp shrimp paste,
dry roast spices then process the lot in your device of choice with 1 tab water& 1/2 tsp sea salt.
In a pan goes peanut oil 4 x garlic cloves chopped,4 x red shallots chopped,thumb sized bit of ginger shredded. ,cook until fragrant about 2 min.
Add curry paste, cook 2 min ,DONT LET IT BURN.
Add lamb shoulder plus water 0r chicken stock about enough to almost cover.
Bring to boil then cook over low heat until tender,maybe an hour.
Then add 2 waxy potatoes chopped,1/3 cup roasted peanuts coarsely chopped, 1/3 cup tamarind pulp. Cook 30 to 40 minutes.
Add 2 x tabs fish sauce,same of palm sugar,check for balance.
Serve with a sprinkle of crispy shallots,cilantro .
Unlike a lot of Thai curry,no lime,coconut milk.
Its a lighter style mine is a fusion of a couple of recipes, if you were making a pork curry it would be 2 pounds of belly cut into cubes.
