= PASTE =
20 bird's eye chillies
1 tbsp chopped galangal
3 tbsp chopped lemongrass
1 tsp makrut (aka kaffir) lime zest, or 2 tsp finely minced makrut lime leaves
1 tsp chopped coriander root, or 10 tsp pounded coriander stems
1 tsp chopped red turmeric
2 tbsp chopped shallots
2 tbsp chopped garlic
1 tsp shrimp paste
Ground white pepper and salt

= CURRY =
5 tbsp coconut cream
1 tsp fish sauce
½ tsp palm sugar
180ml chicken or vegetable stock
chopped chicken
green peas
fried tofu
100g pea aubergines or chopped purple aubergines
2 makrut lime leaves, shredded
3 red chillies, deseeded and finely sliced
Handful of Thai basil leaves