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This recipe was uploaded by terlow
Add ginger, nuts then dry ingredients and fry until fragrant.
Add chilli paste and fry until aromatic.
Add meat and potatoes to fry for 5 minutes on medium heat to prevent paste from burning.
Add salt and water. Simmer for 10 to 15 minutes on low heat.
Add coconut milk and bring to a boil for 3 minutes, stirring constantly. Remove from heat to cool. Keep overnight in fridge.
When serving, bring curry to a boil over low heat; plate pasta after it is cooked till al dente before spooning the hot curry over it.
Best served with slices of crusty French baguette.