Fusion flatbread infused with lemongrass, galangal, and red curry paste in the dough.
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In a large mixing bowl, whisk together the flour, salt, minced lemongrass, grated galangal, and kaffir lime leaves.
In a small bowl, dilute the red curry paste into the coconut milk until smooth, then pour this into the flour mixture.
Add one tablespoon of ghee and knead the mixture into a soft, pliable dough, adding warm water a teaspoon at a time if the dough is too dry.
Cover the dough with a damp cloth and let it rest for at least 30 minutes to allow the aromatics to infuse.
Divide the dough into 6 equal portions and roll each into a thin circle; brush the surface with a little ghee and sprinkle with cilantro.
Fold the circle like an accordion (pleats), roll it into a tight spiral (coil), and then flatten it again with a rolling pin to create layers.
Heat a tawa or flat skillet over medium heat and cook the paratha for 2 minutes on each side, applying ghee to the edges until golden brown spots appear.
Remove from heat and gently scrunch the hot paratha between your palms to separate the flaky, aromatic layers before serving.
