INGREDIENTS
8
Chicken thigh, skinless fillets
1 tsp
Shrimp paste
400 g
Apple eggplant
30 g
Birdseye chillies, green
12
Coriander, roots
4
Garlic cloves
4
Kaffir lime, leaves
1 1/2
Kaffir limes, Rind of
3
Lemongrass stalks
3
Long red chillies
4
Shallots, red
1/2 cup
Thai basil, loosely packed
250 milliliters
Chicken stock
750 milliliters
Coconut milk
2 tbsp
Fish sauce
1/2 tsp
Coriander seeds, ground roasted dry
10 g
Galangal
2 tsp
Palm sugar, light
10
Peppercorns, whole white
5 g
Turmeric
50 milliliters
Coconut oil
1/4 tsp
Cumin seeds, ground roasted dry