Instructions: Curry Paste 1. Clean chili.

2. Heat a pan and add clove, cinnamon and cardamom to release their aroma

3. Powder spices in a coffee grinder

4. Place spices and rest of curry paste ingredients in food processor and process into a paste.( except garam masala)

5. Brown meat in oil and add curry paste along with coconut milk, but half cup, and bayleaf.

6. Season with salt and bring to a boil stirring.

7. Turn down heat and simmer uncovered for 1 hour, stirring often.

8. Cover and continue cooking another hour until meat is tender.

9. Stir in 1/2 cup coconut milk and garam masala. Bring to a boil. Serve.

Serving Ideas : Serve with white rice, peanuts, shredded coconut

NOTES : The original recipe meat is not browned. Can be made with chicken, in which case, cooking time is reduced in half

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