Jungle Curry

Ingredients

• 1 tbsp cooking oil
• 200g chicken thigh (cut into strips)
• 350ml chicken stock
• 1 ½ tbsp fish sauce
• 1 tbsp toasted rice (grounded)
• 1 tsp palm sugar
• 5 stalks snake beans (cut into 4cm baton)
• 5 baby corns (halves)
• 2 Thai egg plants (cut into 6 wedges)
• 1 strand green peppercorns (break into a few sections)
• 1 kaffir lime leaves
• ¼ red capsicum (cut into strips)
• 1 tbsp krachi/fingerroots
• ½ cup basil leaves
• 1 tbsp oil
• 15g chilli flakes
• 2-3 green Thai chillies (remove centre if want less heat)
• ½ tsp salt
• ¼ tsp white peppercorns
• 1 lemongrass (white part only)
• 1cm galangal
• 1 tbsp krachai/fingerroots
• 1 kaffir lime leaf
• 2-3 cilantro roots
• 2 tbsp chopped shallots
• 2 cloves garlic
• ½ tsp shrimp paste
• 2-3 green Thai chillies
• 1 tbsp krachi/fingerroot
• 3 tbsp red curry paste