This is Neil Perry's recipe for the popular South East Asian curry dish using fresh flavours and quality ingredients.
Pound all paste ingredients individually in a mortar and pestle, then combine and pound again unil a fine paste, or blend in food processor until fine.
Guinea fowl stock:
Make a stock from the guinea fowl bones seasoned with lemongrass, onion scraps and kaffir lime leaf.
Pound one teaspoon krachir, two cloves garlic, one teaspoon small birds' eye chilli.
In a large pan fry the pounded mix in pork fat or vegetable oil until golden, add curry paste and fry constantly stirring and scraping so as not to catch, until the paste is quite fragrant and dry.
The paste should become as pungent as to make you sneeze.
Once this stage is reached, deglaze pan with two tablespoons of fish sauce then add approx 500ml guinea fowl stock and bring to the boil and simmer.
Add guinea fowl and when bird is nearly cooked, add coconut water and simmer until it's cooked then add corn, eggplants and krachir.
Make a stock from the bones seasoned with lemongrass, onion scraps and kaffir lime leaf
Simmer a few minutes then remove from heat. Add pac chi farang and kapow.
Serve in a bowl. Sprinkle with deep-fried eschallot and lime leaf.
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