4 cups seeded & diced chillies (slender variety)
1 cup thick coconut cream
2 cups thin coconut cream
2 cups fresh shrimps
1/4 k. pork belly, diced
3 cloves garlic, minced
salt to taste
Soak chillies in water with 1 tablespoon salt.
Let stand for 30 minutes; wash thoroughly and drain.
In a skillet, mix thin coconut cream, shrimp, pork, garlic, onion and seasonings. Boil; lower heat and simmer for 10 minutes.
Add chillies and cook until half of the liquid has evaporated.
Pour in thick coconut cream and continue cooking until oil comes out from the cream.