Kirstin: It’s getting easier and easier to find galangal in the shops, but never have I used fresh turmeric in a recipe (the picture above is of both so you can compare them, should you ever want to!). So this was a recipe I was particularly curious about. Also. Ten chillies. Bring it on. Devil’s curry is a Malaysian curry, so it’s quite dry and very hot. All the things we love. And I mean seriously hot! Which we really, really love! It was a joy to make, smelling all the divine curry smells along the way and a total joy to eat. Much closer to heavenly than anything related to devils, if you ask me. Brilliant!