Peel and coarsely chop the shallots/onions, ginger, garlic, red pepper, galingal
In an electric blender, blend all peeled ingrridients until smooth
Into a wide, preferably non-stick pan put the paste from the blender, the
fresh lemon grass, the curry leaves and kaffir lime leaves
Stir the coconut milk well until smooth and pour that in as well
Bring to the boil, stirring occasionally
Turn the heat to medium and cook the sauce for 15 mins, stirring now and then to prevent curdling
Put in the meat and salt and bring to the boil again.
Reduce the heat to medium. Cook, uncovered for 1 hour, stirring occasionally
Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 mins or until the sauce becomes thick and brown and the meat tender.
