1 hour

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For the curry paste

1 tsp coriander seeds

1 tsp cumin seeds

1 tbsp white peppercorns

2 stalks lemongrass

85g Kaffir lime zest

85g galangal

7 cloves garlic

10 Thai green chilis

½ cup cilantro stems

1 cup fresh Thai basil

½ cup Kaffir lime leaves

5 shallots, chopped

1 tbsp shrimp paste

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For the curry

1 tbsp neutral oil

1 can coconut milk

500g diced chicken

150g Thai eggplant

3 tbsp fish sauce

3 tbsp palm sugar

5 Kaffir lime leaves

1 red bell pepper

White Thai rice

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Make the curry paste

1. Toast 1 tsp cumin seeds and 1 tsp coriander seeds in a pan to bring out the flavor

2. Using a mortar and pestle, grind the toasted cumin and coriander into a fine powder

3. Add 2 stalks of chopped lemongrass to the mortar and grind until finely ground

4. Add 3 oz galangal, 3 oz kaffir lime zest, and 7 cloves of garlic with a pinch of salt, and grind together

5. Add 10 Thai green chilis (and optionally 1-2 red chilis) to the mortar and grind

6. Add ½ cup cilantro stems and grind

7. Add 1 cup fresh Thai basil and ½ cup dried kaffir lime leaves, and grind

8. Add 5 chopped Thai shallots and 1 tbsp shrimp paste, and pound until smooth and paste-like

Make the curry

1. Rinse Thai jasmine rice until water runs clear

2. Add rice to rice cooker with water using the finger method (water should reach the first notch on your finger when placed on top of rice) and cook

3. Heat 1 tbsp neutral oil in a wide pan or wok

4. Add the homemade curry paste and bring to a boil

5. Add diced chicken pieces and stir

6. Add 5 large kaffir lime leaves

7. Pour in coconut milk and stir well

8. Add quartered Thai eggplants and chopped red peppers

9. Add 3 tbsp palm sugar and 3 tbsp fish sauce

10. Add torn Thai basil leaves and a pinch of salt

11. Bring to a boil and taste for seasoning adjustments

12. Add freshly cut red pepper for crispness

13. Serve curry over cooked white rice and top with fresh coriander