1teaspoonwhite peppercorns (พริกไทย) (S1)roasted and grounded
1teaspooncoriander seeds (malet phak chee) (เมล็ดผักชี) (S2)roasted and grounded
3/4teaspooncumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)roasted and grounded
1/2teaspoonnutmeg seed (ลูกจันทน์เทศ) (S5)roasted and grounded
3/4teaspoonstar anise (โป๊ยกั๊ก) (S9)roasted and grounded
Instructions
Debone the chicken thighs. Slice the chicken into uniform bite-size pieces.
Prepare the curry paste:
An overview of the curry paste ingredients. (excluding the dry spices)
Roast and grind the spices, starting with the white peppercorns, coriander seeds, cumin seeds, nutmeg, and star anise. The spices are ground separately and kept separate until they are used in the dish.
De-seed and rehydrate the dried chilies in hot water.
Pound the curry paste: start with the chilies, the uncooked rice grains and salt.
Gradually add the other ingredients, from the driest to the wet. Pound the paste until it is smooth with a rounded aroma. After pounding the chilies, add the lemongrass and galangal.
Add the kaffir lime zest.
Add the shallots and garlic.
Add the dried spices, and pound to a smooth paste. Start with the ground white peppercorns (S1).
Add the roasted and grounded coriander seeds.
Add the roasted and grounded cumin seeds.
Add the roasted and grounded Nutmeg seed.
Add the roasted and grounded star anise.
Add the fermented shrimp paste (kapi) and keep pounding until a rounded aroma is achieved.
Remove the curry paste and set it aside. Wash the pestle and mortar with about one cup of plain water and reserve the liquids.
Cook the curry:
In a brass wok, heat the coconut cream until it thickens and oil appears. Scoop out a small portion to drizzle on top of the finished curry.
Add the curry paste.
Fry the paste until it loses its rawness.
As you fry, continue to add the dry spices multiple times. Use your sense of smell to determine the amount.
Stop the frying with plain water and the liquids collected from cleaning the pestle and mortar.
This is important, in order to separate the oil particles created during the paste frying process from the rest of the broth. At this stage, mix gently to avoid re-emulsification of the oil.
Add the chicken and mix gently.
Diluting the curry:
Dilute the curry with coconut milk or chicken stock to your liking.
Add the pea eggplants.
Add the young chilies.
Seasoning:
Season to a salty leading with a sweet floor flavor profile, and taste before seasoning! Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add palm sugar at the ratio indicated.
Adding the herbs:
Turn off the heat before adding the Thai basil. Spread the Thai basil equally on top of the curry and gently push it into the broth, allowing it to wilt down. Do not stir vigorously!
Plate and serve:
Put the curry into a serving bowl; drizzle thick coconut cream over it and serve!