Panang curry paste

For ➍
1 tbs galangal (or ginger) , peeled & chopped
2 tbs lemongrass, sliced thin
6 kaffir lime leaves, chopped *
2 tbs peeled and chopped coriander root
1 ts salt
2 tbs black peppercorns, crushed
2 shallots, sliced thin
5 cloves garlic, chopped
1 ts fermented shrimp paste
1 tbs coriander seeds, toasted
½ ts cumin seeds, toasted
4 pieces of mace, toasted
2 cardamom pods, toasted
4 big green peppers, toasted
10 big red dried chillies, reconstituted in water for 10 m

Pound all the ingredients together, incorporating them one at a time in a large mortar and pounding with a pestle until the paste is smooth.
Alternately, use a food processor or blender. Keep in mind that the best flavor comes from pounding all the ingredients in a mortar as the food processor oxidizes the ingredients creating a muddy flavor. It is well worth the energy of clunking the pestle. The paste will keep in the refrigerator for several weeks.
Use 3-4 tbs of the panang curry paste in your curry depending on how spicy you like it.

*Use grated lime peel instead.

This batch curry paste recipe represents the Indian influences of southern Thailand utilizing plenty of dry spices. Use in a mild fish curry.

Kaeng paa moo (jungle curry)

For ➍
5 kaffir lime leaves (frozen, fresh or dried)*
½ chicken stock cube, dissolved in 30 cl just-boiled water
275 g long-grain or basmati rice
2 tbs sunflower oil
2 chicken breasts, boned, skinned, cut into small pieces**
1 large red pepper, cored, deseeded and cut into 2 cm chunks
200 g fine green beans, trimmed, halved lengthways
200 g baby sweetcorn, trimmed, halved diagonally
2 tbs Thai red curry paste***
1 tbs Thai fish sauce (nam pla)
2 ts cornflour
50 g fresh spinach leaves
large handful fresh basil leaves (optional)

Stir the lime leaves in to the stock and set aside to infuse.
Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions.
Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 m.
Add the curry paste and cook for a further 1-2 m.
Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender.
In a small bowl, whisk the cornflour with 1 tbs cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 m, or until the curry sauce has thickened slightly.
Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves.
To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry.

*Use grated lime peel instead.
*Use 500 g pork tenderloin, cut into thin (5 mm) medallions instead.
***This is a toned down version of the original Thai curry, using a curry paste instead of fresh herbs.