Finely chop the lemongrass, galangal (or ginger), kaffir lime leaves, garlic, and red chillies, then pummel them together in a pestle and mortar.

Set the paste aside and clean out the pestle and mortar. You’ll be using it again soon.

Chop the meat into small chunks and drop them into a blender.

Add half of the paste you made above and season as desired.

Add some form of fat at this stage. I used beef fat, but any animal fat or even butter will do. You can blend this in with the paste.

Fry off a little and taste test for seasoning, then adjust as required.

Toast the cardamom, cloves, and cumin seeds in a medium-hot pan. Toast them all just enough that you start to smell the beautiful aroma lifting up from the pan.

Crush the spices in a pestle and mortar.

Add a teaspoon of coriander and a half teaspoon of ginger, then set aside.

Peel and chop the potatoes, then set aside. You want fairly large chunks to give a bite to the dish.

Finely dice the onions and set aside.

Finely chop a handful of peanuts and lightly fry in a pan on medium heat.

Once it’s reduced all the way, blend the mixture until it’s as smooth and creamy as possible.

Heat a large saucepan to fairly high heat and oil, then add and sear the outside of the meatballs. Set them aside and reduce the heat to medium.

Add a good dollop of butter and bring it to temperature, then add the onions and caramelise them for 6 or so minutes, seasoning as you go.

Add the tempered spices and allow them a couple of minutes to cook through in the onions and butter.

Add the rest of your curry paste and allow a further couple of minutes.

Finally, add the potatoes, the chicken meatballs, and the reduction of coconut milk, stock, and peanuts, then set to simmer until the potatoes and chicken are cooked through. The chicken should get there first, but it’s always worth checking before you serve.

As it cooks, taste and test your seasoning, adjusting as necessary. Add sugar to taste, and if required, add more salt.

If possible, allow the meal to sit overnight to further develop the flavours within. It will still be perfectly tasty if you serve it immediately, however.

Serve with whatever sides you feel appropriate, whether rice, flatbreads, or otherwise.

Garnish with something crispy and something fresh, perhaps more peanuts and some coriander.

Finally, squeeze over half a lime to help balance out the sweetness.