Prepare the dry ingredients: peel the dried chilies, fingerroot, galangal, lemongrass, kaffir lime leaves, garlic, and shallots.

Prepare the fish by removing the innards, cleaning thoroughly with salt, and rinsing with water.

Boil water and cook the dry curry ingredients and fish. Once the fish is tender, separate the curry ingredients and fish and set aside.

Grind or blend all the curry ingredients until smooth. Then, remove the bones and skin from the fish and grind it together with the curry ingredients until smooth.

The curry paste and fish are now finely ground.

Heat about 2 1/5 cups (500 grams) of coconut cream until it separates, then add the prepared curry paste and fish, and stir-fry until combined.

Stir-fry for a while, then add the remaining coconut cream and continue to stir-fry.

If using chicken feet, boil them until tender using the water from boiling the fish and dry curry ingredients. Then add the chicken feet to the stir-fried curry paste, add more fish stock, season with salt and fish sauce, and balance with a little sugar.

Serve on a plate with fresh rice noodles. You can add fresh vegetables as a side if you like (though in this house, we don't eat vegetables, should we be scolded?)..... All done, ready to serve and enjoy!