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Ingredients
US|METRIC
2 SERVINGS
- 7 oz. pork shoulder blade (cut against the grain into long strips about 1 1/2 inches, 4 cm wide and 1/8 inch, 3 mm thick)
- meat marinade (Standard, recipe follows)
- 1 cup water
- 1 Tbsp. lime juice
- 1 tsp. sea salt
- 4 Chinese eggplants (or Thai, Indian)
- 1 cup coconut milk (thick part of)
- 12.5 mL red curry paste (recipe follows)
- 1/2 cup butternut squash (bite-size pieces peeled)
- 1 1/4 cups coconut milk (well-shaken, + 1 1/4 cups, 300 mL water, well combined, this is your thin coconut milk)
- 2 chilies (fresh red spur, cut crosswise into 1 1/2 inches, 4 cm-inch pieces)
- 1 cup fresh Thai basil leaves (packed)
- 5 lime leaves (magrud, a.k.a. makrut lime)
- 2 Tbsp. Thai fish sauce
- 1 Tbsp. coconut sugar
- jasmine rice (Steamed, see recipe, for serving)
- 2 Tbsp. water
- 1 Tbsp. vegetable oil
- 1 tsp. tapioca starch
- 1/2 tsp. sea salt
- 1 lb. chicken (pork or beef)
- 1 Tbsp. coriander seeds
- 1/4 tsp. black cumin seeds
- 15 white peppercorns
- 7 chilies (dried red spur, seeded, cut into small pieces, soaked in warm water for 10 minutes until softened and squeezed dry)
- 1 Tbsp. paprika
- 1 tsp. sea salt
- 1/4 cup lemongrass (thinly sliced, about 2 stalks)
- 1 Tbsp. galangal (thinly sliced)
- 1 tsp. lime zest (grated magrud)
- 1/4 cup garlic cloves (unpeeled Thai, or thinly sliced peeled regular garlic)
- 1/4 cup sliced shallots (thinly)
- 1 Tbsp. Thai shrimp paste
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