We start the preparation for this delicious paste the night before by soaking chillies overnight to remove any impurities and to encourage a smooth blend.
When we arrive back in the kitchen the next morning we are greeted by our delivery of fresh ingredients from the markets including fresh Australian brown onions, tomatoes ginger, garlic, lemongrass and chillies to name a few.
The softened chillies are drained and rinsed a few times before being finely blended in a food processor. All of the ingredients are chopped and minced ready for cooking. A selection of spices are also measured out and ground.
Once the ingredients are ready, a large pot is added to the stove with oil and top-notch grated coconut. The coconut is toasted until it turns a delightful golden-brown. Once this is done, the coconut is removed from the pan and cooled before being roughly crushed.
Making it milder: This can be cooled with coconut cream, coconut milk, coconut powder and crushed toasted fresh or desiccated coconut. Also sour cream, yogurt or a tangy vegetable salad with pineapple and cucumber can be added alongside.
Make it hotter: Add either more chilli or cayenne powders or fresh red or birds eye chilies when cooking.