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Ingredients

• 2 tablespoons vegetable oil
• 2 large garlic cloves, crushed, peeled, and minced
• 1/2 ounce fresh ginger, peeled and finely grated
• 1/2 ounce galangal, peeled and finely grated
• 1 lemongrass stalk, root end trimmed, outer leaves and tough green top removed, inner 6-inch-long bulb finely ground
• 1/2 ounce fresh turmeric, peeled and finely grated; or 1/2 teaspoon turmeric powder
• 4 or more red Thai chiles, stemmed, seeded, and minced
• 1 1/2 teaspoons coriander seeds, finely ground
• 1 teaspoon cumin seeds, finely ground
• 3 candlenuts or macadamia nuts, finely crushed
• 1 tablespoon Indonesian or Thai shrimp paste
• 3 cups unsweetened coconut milk
• 1/4 cup or more tamarind extract
• 4 kaffir lime leaves (2 pairs)
• 1 1/2 pounds fiddleheads, well washed and drained, tail base trimmed

Description

Chow