To make the curry:

1. Cut all the curry ingredients into rough pieces.
2. Heat a few tablespoons oil in a stockpot to medium heat.
3. Add all ingredients, except for the curry, turmeric powder and coconut to the pot.
4. Scoop the mix around until slightly browned and you smell the prawn shells.
5. Add the curry and turmeric powder plus a little salt, mix well.
6. Add 500 ml water to the pot, bring to a boil.
7. Lower the heat, cover the pan and simmer for 20 minutes to half hour.

8. Transfer the solids with a slotted spoon to an upright blender, add a little of the liquid to allow the blender to pick up the solids.
9. Blend the solids into a fine mixture.
10. Strain the balance of the liquid and return to the pan.
11. Press the mixture in the blender through a fine sieve, and transfer the mixture back into the pan.
12. Discard what is left in the sieve.
13. Add the coconut cream to the liquid and simmer for 3 to 4 minutes.
14. Check for taste.

To make the chili paste:

1. Break the dry chilies in half and squeeze out the seeds. Soak in hot water for 30 minutes. Drain
2. Blend the dry chilies, red chilies, and shallots with ¼ cup water until smooth.
3. Heat the oil in a medium sauce pan over low heat, add the blended mix, salt and sugar.
4. Stir continuously until the paste darkens and the oil separates. 12 to 15 minutes.
5. Allow cooling and store in a jar.

To complete the dish:

1. Heat the filling ingredients, except for the boiled egg, in a pot with water.
2. Transfer to a bowl, top with the boiling curry.
3. Garnish with half boiled egg and serve hot with the chili paste on the side.