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In a pressure cooker or deep pot add the calf’s foot, oil and red curry paste.
Cook, turning often until it smells cooked and the ingredients are coated in a rich red oil.
Add the curry powder and cook carefully until it loses its raw edge.
Add the shrimp paste and then the palm sugar. Raise the heat and caramelise the sugar slightly. Add water to just cover, and cook over a low heat for 1 hour 30 minutes. Alternatively, pressure cook for around 30 mins or until it turns into a silky stew.
Reduce the sauce until it’s thick, then add the fish sauce.
Spoon sparingly over plates of freshly cooked egg noodles, adding a squeeze of lime and some coriander.
Eat with chopsticks; the rich oily sauce will coat the noodles and every slurp.