7-10 small Thai chilies, 10 roasted coriander seeds, 5 roasted cumin, 10 white peppercorns, 1 sliced lime leaf, 2 cilantro roots, 1 tablespoon ginger, 2 tablespoons lemongrass, 2 grams red turmeric, 2 tablespoons red onion, a pinch of shrimp paste to taste, a pinch of salt, 2 tablespoons hand-pounded green curry paste, 2 chicken thighs (cut into pieces), 1 cup fresh coconut milk, about 1 teaspoon fish sauce, about 1 cup fresh coconut milk, about 2 tablespoons chicken thighs (cut into pieces), 1 cup fresh coconut milk, about 1 cup fish sauce, about 1 cup fresh coconut milk, about 1 teaspoon fish sauce, about 2 tablespoons chicken thighs (cut into pieces), about 1 cup fresh coconut milk, about 1 teaspoon fish sauce, about 1 cup fresh coconut milk. 2 chicken thighs (cut into pieces), 1 cup fresh coconut milk, about 1 teaspoon fish sauce, about 1 cup fresh coconut milk, about 1 cup fresh stock, 2 tablespoons green eggplant (stemmed), 2 round eggplant (stemmed and cut into eight pieces), 4 lime leaves (stemmed and torn in half), 2 red and 2 green chili peppers, cut into sections and deseeded, 2 tablespoons white turmeric (sliced), 2 tablespoons basil leaves

How to make this recipe

1. >1: Mash all the ingredients in the order listed above in a stone mortar until you have a paste. The key is that you have to add them one at a time and add new ingredients as you mash them so that you can make a delicious curry sauce with consistent flavor. Note: This recipe makes about three servings of curry.

2. To pick a heavier pot, pour the coconut milk in the pot and boil it over low heat until the coconut oil floats.

3. Add the green curry paste and sauté over medium heat until you smell the aroma of white pepper. (There's a saying that if you start to sneeze, it means the green curry is done cooking.)

4, add the fish sauce, cook a little, pour in the coconut milk, stock and chicken pieces, bring the curry to a boil again, then reduce the heat and simmer.

5: Add eggplant, lime leaves and tender coconut hearts, continue to simmer the ingredients but don't cook them until they are rotten. Finally, add the white turmeric, kaffir lime leaves and chili peppers. Be careful not to cook the curry for too long as we want the basil leaves to stay lime green.