This is Neil Perry's recipe for the popular South East Asian curry dish using fresh flavours and quality ingredients.


  • Paste

  • 0.25 cup Lemongrass chopped

  • 0.25 cup Red eschallot

  • 0.25 cup Garlic chopped

  • 1 teaspoon Red Turmeric

  • 4 Coriander roots Scraped and washed

  • 1 teaspoon Chopped Krachir (Wild Ginger)

  • Zest of kaffir lime

  • 1 tablespoon Gupi (Thai Shrimp Paste)

  • 1 cup Large Green Chilli deseeded

  • 1 tablespoon Small birds eye chilli

  • Curry

  • 1 guinea fowl, de-boned and finely sliced

  • 1 cup Thai apple eggplants, 5mm slices

  • 2 cobs of corn, blanched in salted water then the kernels cut from the cob

  • ½ cup krachir, julienned

  • 1 young coconut (drinking coconut) - crack the coconut open, retain the coconut water, scrape out the flesh with a spoon and julienne the flesh.

  • 1 small bunch of pac chi farang (long leaf coriander), chopped fine

  • 1 cup of kapow (holy basil)

  • 1 tablespoon kaffir lime leaf, chiffonaded

  • ¼ cup eschallot, deep-fried

  • Fish sauce


  • Paste:

  • 1.

    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:

  • 1.

    Make a stock from the guinea fowl bones seasoned with lemongrass, onion scraps and kaffir lime leaf.

  • Curry:

  • 1.

    Pound one teaspoon krachir, two cloves garlic, one teaspoon small birds' eye chilli.

  • 2.

    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.

  • 3.

    The paste should become as pungent as to make you sneeze.

  • 4.

    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.

  • 5.

    Add guinea fowl and when bird is nearly cooked, add coconut water and simmer until it's cooked then add corn, eggplants and krachir.

  • 6.

    Make a stock from the bones seasoned with lemongrass, onion scraps and kaffir lime leaf

  • 7.

    Simmer a few minutes then remove from heat. Add pac chi farang and kapow.

  • 8.

    Serve in a bowl. Sprinkle with deep-fried eschallot and lime leaf.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 1 rating
Please login to comment
Posted by Daniel150Report
Indian spices - like cumin, coriander, and turmeric are considered 'raw' and taste 'raw' (to those who know somewhat authentic Indian food and prefer its taste), unless they hit very hot oil first and are 'roasted' a bit in that hot oil before they encounter liquid and are boiled to release their lovely roasted flavors into the resulting curry.
essay writer