- Red chillies 10, seeded
- Coconut milk 300 ml (10 fl oz / 1¼
- Put ground ingredients in a bowl and season with salt and sugar to taste. Mix well.
- Stuff chillies with the ground ingredients. Place stuffed chillies into a pot.
- Add coconut milk, lemongrass and galangal. Cook slowly over low heat until the gravy thickens. Serve warm.