Ingredients

Ingredients For the curry paste

• 3 garlic cloves

• 3 small red chillies

• 3 large green chillies, seeds removed

• 2 tbsp chopped galangal, crushed to a paste

• 3 coriander roots, chopped and crushed to a paste

• 2 tbsp grated lime zest

• 1 stalk lemongrass, chopped and crushed to a paste

• 8 eschalots

• 12 chilli leaves

• ½ tsp ground coriander

• ½ tsp ground cumin

• ½ tsp white pepper

• 1 tsp ready-made shrimp paste, roasted in foil until dried

For the curry

• 100ml/3½fl oz peanut oil or vegetable oil

• 250ml/9fl oz coconut cream, solids, oil and cream separated

• 4 lime leaves, finely chopped

• 250ml/9fl oz coconut milk

• 2 tbsp palm sugar

• 6 tbsp fish sauce

• 6 baby aubergines, cut into quarters

• 170g/6oz bamboo shoots

• 4 green beans, trimmed

• 4 yard-long beans, trimmed

• 2 celery stalks

• 2 taro stems

• 12 Thai basil leaves

• 310g/11oz white flesh fish, such as cod or monkfish, cut into cubes

• 12 king prawns, peeled and de-veined

To serve

• 4 tbsp crushed peanuts

• 16 sprigs fresh coriander, leaves only

• steamed jasmine rice

Description

Recipe Uses 3 Garlic Cloves, 3 Small Red Chillies, 3 Large Green Chillies, Seeds Removed, 2 Tbsp Chopped Galangal, Crushed To A Paste, 3 Coriander...

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