A link to %this page% was e-mailed
Brush the finished chapatis with grapeseed oil and sprinkle with sea salt, nigella and cilantro.
Remove the stems and seeds from the dried chiles. In a cast-iron skillet, toast the chiles, shallots and galangal until slightly charred, 2 to 3 minutes. Remove from the heat.
In a blender, combine the toasted spices, toasted peppers, shallots and galangal, and the garlic and turmeric root. With the blender running, pour in enough of the chile steeping liquid to blend into a paste. Transfer to a bowl.
For the curry sauce: Heat a wok or large nonstick pan over high heat until very hot. Add the coconut milk and cook until the oil separates from the milk, about 6 minutes. Stir in 1 tablespoon of the curry paste, the shredded coconut, lemongrass, kaffir lime, fish sauce, palm sugar, cilantro root and salt. Simmer for 5 minutes to blend the flavors.
Add the sliced skirt steak to the sauce and heat through.
Serve the steak with the chapatis, and garnish with Thai basil, sliced chiles and lime wedges.