Ingredients:-

• 1-2 pounds lamb shoulder (chicken can also be used), cut into cubes or pieces
• 2+1/2 cups chicken stock
• 1/3 cup diced onion
• 3 bay leaves

For the curry sauce

• 1-2 potatoes, cut into chunks
• 1 whole star anise
• 1/4 cup fresh basil
• 1 thumb-piece ginger, grated
• 4-5 cloves garlic
• 1 stalk lemongrass , minced - see link for instructions, OR 2-3 Tbsp. frozen prepared lemongrass
• 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes or cayenne pepper
• 1/4 cup chopped unsalted cashews (+ a few more for garnish)
• 1 tsp. ground coriander
• 1 tsp. whole cumin seed
• 1/2 tsp. white pepper
• 1 tsp. turmeric
• 1/8 tsp. cardamon
• 1 tsp. tamarind, or substitute 1 Tbsp. lime juice
• 1 Tbsp. brown sugar
• 3/4 tsp. shrimp paste (available by the jar at Asian stores)
• 2 Tbsp. fish sauce
• 1 14 ounce (400 ml) can coconut milk (not lite)

Method:-

• Place stock in a large pot over high heat.
• Add the meat, onion and bay leaves.
• If using fresh lemongrass, also add the upper leftover stalk pieces.
• Bring to a boil then reduce to low, until you get a nice simmer. Cover or partially-cover with a lid and simmer 40 to 80 minutes, stirring occasionally, until meat is tender or near-tender (You can also choose to skip this step - see note below recipe).
• Add all 'curry sauce' ingredients, stirring with each addition.
• Also add the potatoes.
• Return to a boil, then continue simmering 30 more minutes or until potatoes are tender.
• Stir occasionally.
• Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
• Transfer to a serving bowl, or plate up on individual plates or bowls. Top with a few more cashews and fresh basil.
• Serve with Thai jasmine rice, and ENJOY!

Time-Saving Tip: In this recipe I have chosen to pre-boil the meat for more tenderness - it takes longer, but I find the resulting taste worth it. However, if you're in a hurry, you can easily cut back on this step (if simmering meat 30 minutes or less, leave off lid or reduce stock to 2 cups).

Other Vegetables: Other vegetables that can be used in this curry include eggplant, green beans, and tomato.