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 t Ground dried galangal
4 Candlenuts
1/2 t Shrimp paste (blacan)
1/4 c Oil
1 t Ground turmeric
2 t 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 t 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.