Directions

To Make Curry Paste

1. Pound the soaked dried chillies and salt in a mortar until smooth. Add galangal and lemongrass, continue to pound until it turns into a smooth paste.
2. Add garlic and kaffir lime zest, pound. Then add garlic and shallot and pound until smooth.
3. Add shrimp paste until mix through.

To Make Sauce

1. Pour half of coconut cream into a saucepan, cook on high heat until oil split. Add curry paste, then the ground dried fish. Keep frying for 2-3 mins.
2. Add the remaining coconut cream and water. Bring to boil.
3. Season with the remaining sauce ingredients, cook until everything is dissolved. Set aside.

To Blanch Vegetables

1. Pour coconut cream, water and salt into a pot and bring to boil.
2. Blanch bean sprouts until cooked. Remove and set aside. Then blanch all vegetables one by one, separately. The last one MUST BE banana blossom.

To Serve

1. Arrange everything on a plate and sprinkle all garnishes on top. Serve.