Step 1

If you don't want to make it too spicy, remove the seeds and pith from the green chilies, then pound them in a mortar and pestle until fine. Add grachai and lemongrass and pound into a fine paste.

Step 2

Add the red curry paste and pound to mix. The curry paste will last in the fridge for a few days and can be frozen for a few months.

Step 3

In a heavy-bottomed pot, add the oil and the curry paste and saute over medium heat for about 2 minutes.

Step 4

Add the chicken and toss with the curry paste, then add the stock and simmer gently for 15 minutes or until the chicken is fork tender.

Step 5

Once the chicken is done, add the sugar and 1 tablespoon of the fish sauce and stir to mix. Add the eggplant, long beans, baby corn, young peppercorns, and makrut lime leaves and simmer for a few more minutes until the vegetables are done to your liking.

Step 6

Turn off the heat and stir in the holy basil and spur chilies or bell pepper, using just the residual heat to gently cook and wilt them. Taste and adjust seasoning with more fish sauce as needed.

Step 7

Serve with jasmine rice, enjoy!

Step 8

Grind the dried chilies into a powder using a coffee grinder.

Step 9

In a heavy-duty mortar and pestle, add the green chilies, salt, and white peppercorns; pound into a fine paste.

Step 10

Add the lemongrass, galangal, grachai, makrut lime zest, and cilantro roots; pound into a fine paste.

Step 11

Add the ground chilies and pound to mix.

Step 12

Add the shallots and garlic and pound into a fine paste.