8 long red chillies, deseeded and roughly chopped
2 tsp ground coriander
30g/1oz fresh coriander leaves, coarsely chopped, to serve
3cm/1¼in piece fresh galangal, peeled and chopped
3 garlic cloves, finely chopped
1 stem lemongrass, trimmed, white part chopped
1 medium (about 150g/5½oz) brown onion, chopped
1 large sweet potato, peeled and cut into 2cm/¾in cubes
400ml tin coconut milk
steamed rice, to serve
60–100ml/2¼–3½fl oz tamarind purée, to taste
5 bay leaves
5 cardamom pods, toasted
1 tsp ground cinnamon
¼ tsp ground cloves
2 tsp ground cumin
40–60ml/1½–2¼fl oz fish sauce, to taste
2 tbsp extra-virgin olive oil (optional)
80g/2¾oz unsalted roasted peanuts, chopped, to serve
400–450²µ/14´Ç³ú–1±ô²ú venison shanks
1 tsp palm sugar (also known as jaggery)