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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup coconut milk
- 1/3 cup canola oil
- 10 red bird's eye chili (31 grams, stems removed)
- 650 grams goat (chili such as, horn or cayenne, see note*, stems removed and roughly cut)
- 8 small shallots (peeled)
- 6 cloves garlic (peeled)
- 5 fillets anchovy (in olive oil, drained)
- 2 Tbsp. dried shrimps
- 1 Tbsp. shrimp paste (balacan, or Thai shrimp paste)
- 7/16 lb. cherry tomatoes (or 1/2 can (200 grams) canned peeled tomatoes)
- 2 Tbsp. apricot jam
- 2 tsp. apple cider vinegar
- 3 1/2 cups whole milk (855 grams)
- 1/2 cup coconut milk
- 1 lemongrass
- 2 slices galangal
- 1/2 tsp. sea salt
- 3 Tbsp. lemon juice
- 2 shallots (peeled and thinly sliced)
- 4 Bird's eye chili (finely diced)
- 2 tsp. fish sauce
- 3 cups jasmine rice
- 2 cups water
- 2 pandan leaf (fresh or frozen, cut into segments)
- 1/2 lemongrass (diced)
- 1/4 tsp. salt
- 1 cup coconut milk (+3 tbsp)
- 1 star anise
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