This curry is relatively spicy and usually served during special occasions by some communities in Malaysia. If you're really in-tune with your oriental ingredients, substitute in galangal for the ground ginger. Since this is a robust and highly flavoured curry, serve with freshly cooked rice.
Available in Indian/Oriental stores and online at www.shop.waiyeehong.com
IT'S THE BEST SINCE SLICED BREAD! - 20 Dec 2000 (Review from Allrecipes US | Canada)
Finding the ingredients was reasonably easy. Galangal sounded important. I was determined to find it. A local Chinese supermarket offered both chopped preserved in a jar and fresh ones. I opted for fresh. I was less lucky with the candlenuts so I substituted Brazil Nuts as suggested by an ingredients substitution website. Finally, I used fresh birds eye green chile, having watching something similar being prepared while in Asia. The volume of ingredients to blend was a major effort and my poor blender was in melt down failing to make anything like a paste. Fresh Galangal is quite hard and with the nuts it is just too much. I aborted and removed and grated the Galangal and nuts by hand then back for a finish off blend. Also, the quantity of Ginger and Galangal are not listed in the ingredients – I used a couple of bulbs of each. I think if you like it then just add more. Beyond that, it was really simple. Cooling times and liquid exactly as expected and results good - 01 Aug 2005 (Review from Allrecipes US | Canada)
Used cashews instead of candlenuts and red chili paste instead of chilies and shrimp paste. - 07 Jan 2010 (Review from Allrecipes US | Canada)