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
1teaspoonSiam Cardamom pods (luuk grawaan) (ลูกกระวาน) (S4)roasted, peeled and grounded
1teaspoonnutmeg seed (ลูกจันทน์เทศ) (S5)roasted and grounded
1teaspoonmace (ดอกจันทน์เทศ) (S6)roasted and grounded
5clove (กานพลู) (S7)roasted and grounded
Seasoning:
1partfish sauce (น้ำปลา)
1/2partpalm sugar (น้ำตาลมะพร้าว)
Instructions
Cook the stock:
Fill a stockpot with water.
When the water is boiling, add the chicken carcass, including the neck and feet.
Add coriander roots, garlic and white peppercorns.
Skim off any foam and scum floating on top of the stock.
Simmer on low heat to make a concentrated stock.
Prepare the curry paste:
An overview of the curry paste ingredients (excluding the dry spices).
An overview of the dried spices.
Roast and grind the spices, starting with the white peppercorns, coriander seeds, cumin seeds, Siam cardamom, nutmeg, mace and clove. The spices are ground separately and kept separate until they are used in the dish.
Roast the chilies to no more than 20% char.
Slice the chilies into small pieces and discard the seeds.
In a mortar and pestle, pound to a powder the roasted dried chilies with salt. Set aside.
Pound the curry paste, starting with the lemongrass and galangal.
Gradually add the other ingredients, from the driest to the wet. Pound the paste until it is smooth with a rounded aroma.
Add the roasted dried chili powder and the dried spices. Pound to a smooth paste.
Finally, add the fermented shrimp paste (kapi) and continue pounding until a rounded aroma is achieved.
Remove the curry paste and set it aside. Wash the mortar and pestle with about one cup of plain water and reserve the liquids.
Render the chicken fat:
In a brass wok, add the chicken fatty tissue. Cover with water and add the sliced ginger and spring onions. Cook over low heat until all the liquids evaporate and the cracklings shrink and turn light golden.
Remove the aromatics and continue to cook the curry.
Cook the curry:
Fry Thai garlic with the chicken fat until it becomes fragrant.
Add the curry paste.
Fry the paste until it loses its rawness. Use the liquids reserved from washing the mortar to deglaze the pan when necessary, making sure the paste is properly cooking.
Once the aroma indicates the paste is fully cooked, add the chicken meat and offal and fry them together with the curry paste. The chicken will caramelize slightly, introducing another light smoke layer as we build up the foundation.
Dilute the curry:
Dilute the curry to your preferred consistency using the chicken stock.
Seasoning:
Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add the palm sugar at the ratio indicated.
Adding the herbs:
Add the young chilies.
Add hand-torn kaffir lime leaves.
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:
Place the curry into a serving bowl. Garnish with kaffir lime leaves sliced into hair-thin juliennes.