Ingredients

• 75g/2½oz shrimp paste
• 6 Thai shallots
• 3 garlic cloves
• 4 small yellow or green chillies
• cut in half
• seeds removed
• 6 long red chillies
• seeds removed
• 50g/1¾oz galangal
• peeled
• 40g/1½oz palm sugar
• 20g/¾oz fresh turmeric
• 2 tsp fine salt
• 30g/1oz dried shrimps
• soaked for 30 minutes then drained
• 2 tbsp vegetable oil
• 12 green cardamom pods
• 1 guinea fowl
• divided into eight joints
• skin slashed with a knife
• 5 stems of krachai
• shredded (a milder version of galangal and ginger
• from the same family)
• 3 lime leaves
• spines removed
• shredded
• 50ml/2fl oz fish sauce
• 100ml/3½fl oz Shaoxing rice wine
• 500ml/18fl oz chicken stock
• caster sugar
• to taste
• 200g/7oz long grain rice
• 50g/1¾oz thick coconut milk (chill the can of coconut milk in the refrigerator for 30 minutes
• spoon the thick coconut milk from the top of the can)
• 1 tsp salt
• pinch caster sugar
• 6 lime leaves
• torn
• 4 snake beans
• cut into 1cm/½in pieces
• 1 bamboo shoot
• shredded
• 2 lime leaves
• shredded
• 1 red chilli
• sliced and seeds removed

Directions

• To make the curry paste
• wrap the shrimp paste in a foil parcel and toast in a dry hot frying pan or directly on a gas burner until fragrant.
• In a large pestle and mortar
• crush together the Thai shallots
• garlic cloves
• yellow or green chillies
• red chillies
• galangal
• palm sugar
• turmeric
• salt and rehydrated dried shrimps.
• For the curry
• in a large wok
• heat the vegetable oil until hot. Add the curry paste and green cardamons and cook to a dry paste. Add the guinea fowl joints and fry for a few minutes. Add the krachai
• the lime leaves
• fish sauce
• Shaoxing wine and chicken stock. Cook until the guinea fowl is cooked through. This will take around 30 minutes. Taste and add caster sugar to taste.
• Meanwhile
• cook the rice. Wash the rice three times and leave to sit for 10 minutes. Place all the ingredients for the rice into a pot and cover with water. Place a lid on
• bring to the boil and cook for four minutes and turn off and allow to stand covered for 12 minutes
• or until cooked to your liking.
• Garnish the finished dish with snake beans
• bamboo shoots
• lime leaves and sliced red chilli.