The Story
It is a simple, mildly spiced, soupy yellow curry made with chicken or beef cooked in coconut milk flavored with dry roasted prawn paste and is thickened with chickpea flour. What makes it stunning is the array of garnishings that go along with it. It can take up to more than a dozen accompaniments. The rule of thumb for this dish is to get the basic stock/curry in place and leave the rest i.e. the garnishings up to your imagination or whatever is available to you depending where you are located geographically. If I had the privilege of getting hold of dried prawns/fishes or crushed pork crackling, that would be my add-on among the other accompaniments. This dish is a big hit at our parties, especially after serving cocktails, snacks and finger food. The curry can be prepared even one day before which makes it even tastier the next day after reheating. The accompaniments can also be prepared well before your guests arrive. Noodles too can be boiled in advance then a little oil added to keep it separated from sticking.