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Ingredients

• 4 quail, (approx. 180g meat)

• 4 quail, bones
• 1 litre water
• 1 stick lemongrass
• 2 shallots, quartered
• 3 slices galangal
• 3 thai lime leaves

• 50 g dried prik gariang chillies, or small dried chillies
• 1-2 large red dried chilli, soaked in cold water for 30 minutes
• 3-4 few bird's eye chillies, roughly chopped
• 1/2 tsp sea salt
• 2 tbsp finely chopped galangal
• 2 stalks lemongrass, roughly chopped
• kaffir limes, zest only
• 10 cloves garlic
• 1 tbsp shrimp paste, (gapi)
• small bunch leaves holy basil

• 200 ml quail stock
• 100g or 3 yellow apple aubergines
• 1 tbsp vegetable oil
• 2 heaped tbsp curry paste
• 1 tsp freshly-pounded leaves holy basil
• 2-3 tbsp fish sauce
• pinch palm sugar
• small bunch leaves holy basil

Description

Matthew Albert Makes This South-East Asian Curry From Scratch Ensuring The Fresh Flavours Of All The Ingredients Shine Through

UK TV