Hehe. I'll get the curry, you get the beer.
Turmeric is the main ingredient influencing the colour Made the paste yesterday by blending some shallots, garlic cloves, Thai chillies, lemongrass, kaffir lime, turmeric, galangal, coriander, cumin, salt, peppercorns, cardamom, cinnamon and a tablespoon of shrimp paste. Then mix the paste with the coconut milk as usual, add some fish sauce and palm suggar, the veggies and meat of choice (I used bell peppers, baby corn cobs, shitake mushrooms, soybean sprouts, chinese cabbage, red onions and beef), let everything simmer, garnish with kaffir lime leaves. That's it.