1Place chillies into a bowl and pour over enough boiling water to cover. Stand for 5 mins or until chillies have softened.
2Drain and reserve water; coarsely chop chilli and place in a food processor along with garlic, ginger, galangal, lemongrass and a little of the soaking water. Process until it forms a smooth paste.
3Heat a frying pan over medium heat and add coconut; toast, shaking pan frequently until coconut becomes a deep golden colour; remove and cool.
4Heat oil in a wok over medium high heat; add cardamom and cinnamon; cook 1 to 2 mins. Add paste to wok and cook, stirring for 5 mins. Add curry powder and cook a further 5 mins.
5Stir in meat, coconut milk, water, lime leaves and coconut and bring to the boil. Reduce heat and simmer 1 to 1½ hours or until the meat is tender. Add more water if curry is too dry.
6Season with salt and stir through lime juice. Serve with basmati rice.
Recipe & Photo: The Australian Women's Weekly/BauerSyndication.com.au