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Ingredients

• 1/2 teaspoon sea salt
• 1 cup shallots, peeled and roughly chopped
• 8 cloves garlic, peeled and roughly chopped
• 3 tablespoons galangal, finely chopped
• 2 lemongrass stalks, finely chopped
• 1 thin slice kaffir lime peel, about 1 1/2 inches by and 1/2 inches, finely chopped
• 4 cilantro roots, chopped, or 12 cilantro stalks with some leaves attached
• 1 tablespoon ground white pepper
• 1 1/2 tablespoons ground coriander
• 1 1/2 tablespoons ground cumin
• 1 tablespoon shrimp paste
• Approximately 12 dried red chilies
• 1 cup shallots, peeled and roughly chopped
• 8 cloves garlic, peeled and roughly chopped
• 3 tablespoons galangal, finely chopped
• 2 lemongrass stalks, finely chopped
• 1 thin slice kaffir lime peel, about 1 1/2 inches by and 1/2 inches, finely chopped
• 2 cilantro roots, chopped, or 6 cilantro stalks with some leaves attached
• 1 tablespoon ground white pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon shrimp paste
• 2 tablespoons red paprika
• 1 pound scallops
• 2 tablespoons vegetable oil
• 4 tablespoons coconut cream
• 1 cup coconut milk, left undisturbed for a few hours
• 1/2 cup water
• 1/2 teaspoon salt
• 1 to 2 teaspoons fish sauce, or to taste
• 1.2 teaspoon brown sugar
• Basil or kaffir lime leaves, to garnish
• 2 large eggplants
• 2 teaspoons of salt
• 1 clove garlic, peeled and finely chopped
• 1 tablespoon oil
• 3 tablespoons red curry paste, or to taste
• 1/2 cup water
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 1/2 teaspoon sugar

Description

Serious Eats