From www.youtube.com/tasty

Thoughts

Oh dear, even with a mere half of the chilies in the recipe, this dish was amazingly hot for me. Somehow the intense heat seemed to die down with a reheat when I took the leftovers to work the next day, but when I make this dish again (because it is quite tasty) I will probably go down to 1/3 the number of chilies that is listed in the recipe below. I should note that making the puree from the veggies before frying was very unique and I think it made for a great consistency in the curry itself. Oh, and toasted mustard seeds...delicious.

Devil's Curry

8 shallots
5 cloves garlic
3" knob of fresh ginger
3 lemongrass stems
30 red chilies
1/4 cup of oil
2 tbsp water
1/2 tsp tumeric
2 tbsp oil
1 tbsp mustard seeds
3 lbs chicken
3 potatoes
2 cups chicken stock
2 tbsp vinegar

In a blender puree shallots, garlic, ginger, lemongrass, chilies, 1/4 cup oil, 2 tbsp water, and turmeric until a lumpy paste is formed. In 2 tbsp of oil fry mustard seeds. Add in lumpy paste and fry for 2 minutes until fragrant. Add diced chicken and cook through. Add parboiled potatoes and chicken stock. Simmer covered for 10 minutes. Add vinegar and serve over rice.