| 1 | Pound together chiles, lemon grass, shallots, galangal, candlenuts and shrimp paste or grind in food processor or blender, adding 1 ?tablespoons oil. |
| 2 | Stir in turmeric and coriander. |
| 3 | Heat remaining oil in large saucepan. |
| 4 | Add ground ingredients and fry gently, stirring frequently, 4-5 minutes. |
| 5 | Add dried shrimp and fry 2 minutes. |
| 6 | Remove thick coconut milk from top of unshaken can with ladle. |
| 7 | Combine remaining milks. |
| 8 | There should be 3 cups thinner coconut milk. |
| 9 | Add thin coconut milk and reserved shrimp stock to fried mixture and bring to boil, stirring constantly. |
| 10 | Add fish balls and simmer 5 minutes. |
| 11 | Add thick coconut milk and salt and simmer until gravy thickens |
