1teaspoonwhite peppercorns (พริกไทย) (S1)roasted and grounded
Seasoning:
1part fish sauce (น้ำปลา)
1/2part palm sugar (น้ำตาลมะพร้าว)
Garnish with:
kaffir lime leaves (ใบมะกรูด)sliced into hair-thin juliennes
Instructions
Prepare the filling:
In a pestle and mortar, pound the saam gluuhr (สามเกลอ) – coriander roots, Thai garlic, and white peppercorns.
Mince the pork belly. The red pork meat should be minced quite fine, with fat-rich pieces chopped more coarsely so the filling will remain moist and not too condensed.
Smash the shrimp on a cutting board with a sharp blow from the flat side of a heavy knife.
Add the shrimp tomalley.
Mince the shrimp with the tomalley to a rough consistency.
Measure equal quantities of the minced pork, minced shrimp, and steamed crab meat.
Add the pounded saam gluuhr (สามเกลอ).
Transfer the meats and saam gluuhr (สามเกลอ) into a mixing bowl, mix all the ingredients gently.
Season with salt.
Add coriander leaves.
Stuff the chilies:
Make a T-shaped lengthwise cut and a top bar cut that runs under the chili’s calyx, halfway around the chili’s circumference.
Through the opening, wash away the seeds and the pith Fill each chili with the fish mixture. Although the mixture should fit snugly inside the chili, do not overfill – the filling will expand during the steaming.
Place the chilies on a plate and steam over high heat until the filling is cooked, and the chilies soften. Use a toothpick to check: stick the toothpick into the chilies; they’re done if the toothpick comes out clean and the chilies are soft.
After steaming, reserve the cooking liquids accumulated on the plate. Set the cooked stuffed chilies aside.
Prepare the curry paste:
An overview of the curry paste ingredients.
De-seed and rehydrate the dried chilies.
In a mortar and pestle, pound the chilies with salt into a fine paste.
Gradually add the other ingredients, from the driest to the wet. Pound the paste until it is smooth with a rounded aroma.
Remove the chuu chee curry paste and set it aside. Wash the mortar and pestle with about one cup of plain water and reserve the liquids.
Cook the chuu chee:
In a brass wok, heat the coconut cream until it thickens and oil appears. Add the chuu chee curry paste.
Fry the paste until it loses its rawness.
Stop the frying with plain water and the liquids collected from cleaning the mortar and pestle. Adjust the consistency of the paste, keeping it sizzling but ensuring that it isn’t burning.
Important: at this stage, to separate the oil particles created during the paste-frying process from the rest of the mixture, mix gently to avoid re-emulsification of the oil.
Diluting the chuu chee:
Dilute the curry with the residual liquids accumulated during the steaming process.
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 stuffed chilies:
Add the stuffed chilies to the wok and gently roll them in the broth until they are fully covered. Do not stir vigorously!
Plate and serve:
Place the chilies on a serving plate. Garnish with kaffir lime leaves sliced into hair-thin juliennes.