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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 15 green chilis (small, or 8 large, 100 grams/3.5 oz Asian, stems removed and chopped)
- 65 grams lemongrass (finely sliced, 2 medium stalks)
- 3 galangal (″ chunk, 45 grams/1.6 oz of, finely diced)
- 8 cloves garlic (smashed)
- 3 medium shallots (diced)
- 1 lime (small, zest of)
- 8 whole black peppercorn (or equivalent amount of ground black pepper)
- 2 tsp. Thai shrimp paste (Tra Chang brand if possible)
- 2 tsp. fish sauce
- 1 tsp. kaffir lime leaf (finely minced, about 2 leaves)
- 1 tsp. yellow mustard
- 1/2 cup coconut milk
- 350 grams ground pork
- 2 Tbsp. cilantro (finely minced)
- 1 Tbsp. ginger (grated)
- 1 Tbsp. lemon juice
- 2 tsp. cornstarch
- 2 tsp. fish sauce
- 1/2 tsp. ground coriander
- 1/2 tsp. ground white pepper
- 1 asian eggplant (small)
- 1/2 cup coconut cream
- 1/2 cup thai green curry paste (or less if using commercial brands)
- 6 kaffir lime leaves (torn slightly by hand)
- 2 red chilis (Thai, stems removed)
- 3/4 cup coconut milk
- 1 cup water
- 2 tsp. palm sugar (grated, or dark brown sugar)
- fish sauce (more, to adjust seasoning)
- 1 handful thai basil
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