Peel the potatoes then cut into little cubes. Deep fry thrm until golden brown. Set aside.

Make the chillies, shallots, garlics and candlenut into a thick and smooth paste. You can do it using a traditional mortar and pestle or even a blender. Just add some water to the blender to make it smoothly running.

Add about 3 tbsp of oil in a pan.

Then add the paste. Fry until fragrant and no longer smells raw.

Then add the lemongrasses and basil leaves. Add somd water. Mix until fragrant.

Then add the potatoes. Mix well until coated.

Then add the seasonings. Add soms water so the potatoes don't get too dry. Taste test. Mix well.

Let it simmer a bit. Then turn off the heat.

Serve.