Devil’s Curry from The Nutmeg Trail by Eleanor Ford

Ingredients

• 1 teaspoon brown mustard seeds
• 3 tablespoons neutral oil
• 1 lemongrass stick, smashed
• 800 g (1 lb 12 oz) potatoes, peeled and cut into chunks
• 8 skinless bone-in chicken thighs
• 15-30 medium-heat dried chillies (such as Thai)
• 2 tablespoons white vinegar
• 1 teaspoon sugar
• 1 teaspoon fine sea salt
• 100 g (3½ oz) shallots
• 6 garlic cloves
• 1 lemongrass stick, tender heart only, thinly sliced
• 3 cm (1¼ inches) ginger, peeled (1 tablespoon)
• 3 cm (1¼ inches) galangal, skin scrubbed (1 tablespoon)
• 1 cm (½ inch) fresh turmeric or ½ teaspoon ground turmeric
• 3 candlenuts or 6 blanched almonds