The candlenuts, I picked up while abroad. They add a rich smoothness and natural thickener. Don’t be tempted to eat them raw as they contain toxins. Peanut oil I only work with in my Asian cuisine though do not be tempted to work with at too high a temperature.
Traditional Asian cuisine makes strong use of chillies but I temper mine recipes more for the Western palette. Galangal and lemon grass bring texture and enhance the taste to this Malaysian Spice Paste.
This recipe lasts for 3 dishes – though, you could probably use it for 2 dishes – I find that this suits my palette. Store in glass jar ensuring that oil layers and seals the curry paste, preventing oxidisation. This recipe will last a month in the fridge.