Jungle curry of guinea fowl with coconut and lime rice Archive

Ingredients

• 75g/2½oz shrimp paste
• 6 Thai shallots
• 3 garlic cloves
• 4 small yellow or green chillies, cut in half, seeds removed
• 6 long red chillies, seeds removed
• 50g/1¾oz galangal, peeled
• 40g/1½oz palm sugar
• 20g/¾oz fresh turmeric
• 2 tsp fine salt
• 30g/1oz dried shrimps, soaked for 30 minutes then drained
• 2 tbsp vegetable oil
• 12 green cardamom pods
• 1 guinea fowl, divided into eight joints, skin slashed with a knife
• 5 stems of krachai, shredded (a milder version of galangal and ginger, from the same family)
• 3 lime leaves, spines removed, shredded
• 50ml/2fl oz fish sauce
• 100ml/3½fl oz Shaoxing rice wine
• 500ml/18fl oz chicken stock
• caster sugar, to taste
• 200g/7oz long grain rice
• 50g/1¾oz thick coconut milk (chill the can of coconut milk in the refrigerator for 30 minutes, spoon the thick coconut milk from the top of the can)
• 1 tsp salt
• pinch caster sugar
• 6 lime leaves, torn
• 4 snake beans, cut into 1cm/½in pieces
• 1 bamboo shoot, shredded
• 2 lime leaves, shredded
• 1 red chilli, sliced and seeds removed