Mix all the ingredients except the
chillies to a loose paste. Slit open
the chillies, take the seeds out using
a teaspoon, then fill the centres with
the mix. Pack it in tightly and seal
each one with a toothpick.
Make the sauce: heat the oil and
add the curry paste. Reduce the heat
and fry the paste gently until fragrant,
about 2 mins. Add the sugar and the
fish sauce, then increase the heat
and cook for 5 mins, stirring all the
time. Add the coconut milk and
bring to the boil, then add 100ml
water and stir well.
Drop in the stuffed chillies and
reduce the heat to a simmer. Cover
and cook for 10 mins. Take from the
heat and serve. Can be made up to
a day ahead and gently reheated.