Soak the dried red chilies in warm water for up to an hour to soften. Meanwhile, on a low flame toast the peanuts and set aside. Next, toast the spices, starting with the biggest and gradually adding the smallest. Gently crush the peanuts coarsely in the mortar and pestle and set aside. Then, grind the spices to a powder and set aside.

Then drain the red chillies on a paper towel, add to the mortar and pestle and along with the Thai red chillies, start grinding.

Gradually add the rest of the ingredients, starting with the lemongrass, then galangal, coriander, then kaffir, then the shallots, brown sugar, garlic and lastly add the shrimp paste. Once it becomes a fine paste, add in the spice powders and give it one last mix. Then, add in the crushed peanuts, bring it all together and ready! Now, dump in a jar and you’re set.

You’ll need around 3 tbsp of paste for the curry. In a pot, melt a little coconut oil, add your paste and fry on low heat until fragrant. Then, pour in the coconut milk and mix. Once thoroughly mixed, add your coconut cream and stir through. Bring to a simmer, here is when you’ll see the oil rise up to the surface. Now toss your chicken in, cover with a lid, lower the heat and cook through for around 15 minutes.

Uncover, increase heat to high, add the fish sauce and brown sugar and cook for 3 more minutes. Take off heat and serve up on jasmine rice, garnishing with Thai basil, Thai chillies and crushed peanuts.

Phew! Stuff your fuckin face!