Step 1

Roast coriander seeds and cumin seed over low heat until fragrant.

Step 2

Prepare all the ingredient for the curry paste.

Step 3

Using a pestle and mortar, pound the curry paste until it is smooth.

Step 4

Put pandan leaves, kaffir lime leaves, lemongrass, galangal, coriander roots and salt into a large pot.

Step 5

Add roasted coriander and cumin seeds.

Step 6

Add the meat, cut into large chunks, along with the shallots and cover with coconut milk.

Step 7

Cover the pot and simmer over medium heat.

Step 8

Cook until the meat is soft and tender. (about 90-120 minutes)

Step 9

Strain the meat, discard the herbs, and set aside the cooking broth.

Step 10

In a large wok, heat coconut cream over medium heat, stirring constantly until the oil is rendered out.

Step 11

Add the curry paste.

Step 12

Mix thoroughly.

Step 13

Add the meat cooling broth gradually in small batches, stirring constantly.

Step 14

Add ground roasted nutmeg, coriander seeds and cumin seeds.

Step 15

Continue frying the paste until red oil appears, and the curry mix is thick and aromatic.

Step 16

Gradually add coconut milk in small amounts.

Step 17

Keep stirring until a beautiful red oil floats on top. Add coconut cream as needed.

Step 18

Add palm sugar.

Step 19

Season with fish sauce.

Step 20

Add some coconut cream to smooth up the texture.

Step 21

Add back the cooked meat.

Step 22

Cook the meat in the curry for few minutes, until the flavors have merged.

Step 23

Add more dry spices (coriander seeds and cumin seeds) for an extra layer of flavor.

Step 24

Season with tamarind paste.

Step 25

Add peeled shallots.

Step 26

Cook the curry until the shallots are cooked.

Step 27

Add fresh red chili peppers.

Step 28

Cook for one extra minute.

Step 29

Serve with pickled shallots, fresh banana chilies and sweet Thai basil.