Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 sm Dried red chilies, soaked
-in warm water
1 Stalk lemon grass, thick
-lower part only
8 Shallots
-OR
1 md Red or brown onion
4 sl Fresh galangal
-OR
1 ts Ground dried galangal
4 Candlenuts
1/2 ts Shrimp paste (blacan)
1/4 c Oil
1 ts Ground turmeric
2 ts Ground coriander
2 tb Dried shrimp, soaked and
-pounded
2 cn Coconut milk (13 1/2 oz)
Reserved chicken stock
1/2 lb Chinese fish balls
1 ts Salt

Pound together chiles, lemon grass, shallots, galangal, candlenuts and
shrimp paste or grind in food processor or blender, adding 1 1/2
tablespoons oil. Stir in turmeric and coriander.

Heat remaining oil in large saucepan. Add ground ingredients and fry
gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2
minutes. Remove thick coconut milk from top of unshaken can with
ladle. Combine remaining milks. There should be 3 cups thinner
coconut milk.

Add thin coconut milk and reserved shrimp stock to fried mixture and
bring to boil, stirring constantly. Add fish balls and simmer 5
minutes. Add thick coconut milk and salt and simmer until gravy
thickens.

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