Spicy Thai Curry
For the chile paste:
8 dried red chiles, broken into pieces
1 tablespoon dried shrimp (optional)
2 large shallots, chopped
5 garlic cloves, chopped
1/4 cup cilantro stems
2 fresh red chiles, such as bird’s-eye
2 teaspoons ground coriander
1 fresh lemongrass stalk, chopped
1 tablespoon chopped fresh ginger
1 teaspoon lime zest
1 tablespoon lime juice
1/2 teaspoon black peppercorns
1/4 cup water
For the curry:
1/4 cup coconut oil
1/3 cup julienned fresh ginger
8 ounces green beans, trimmed
1 1/2 pound Asian eggplant, cut into 1-inch diagonal slices
1 cup chicken stock
3 tablespoons fish sauce
Make the chile paste: Soak the dried chiles and shrimp in warm water to cover, 20 minutes. Drain.
Puree dried chiles and shrimp with remaining chile paste ingredients in a blender until smooth.
Cook the curry: Heat the oil in a large heavy skillet over high heat. Add 1/3 cup chile paste (or more if you like very spicy food) and cook, stirring, until golden, about 5 minutes.
Stir in ginger, beans, corn, eggplant, stock, and fish sauce and
cover skillet. Cook vegetables until tender, 6 to 8 minutes, season with
salt to taste, and then sprinkle with basil and cilantro leaves.