Author: codeIT

Ingredients For the paste:50 grams of fingerroot, pounded and roughly chopped30 grams of galangal, finely chopped6 large chili peppers5 peeled garlic cloves12 kaffir lime leaves2 lemongrass stalks, halved diagonally into 2 cm pieces4 coriander roots For the stew:Half a peeled eggplant, diced, or 20 halved Thai eggplants400 grams of sirloin or oyster blade steak, thinly sliced against the grain8 sprigs of Persian basil with the leaves15 fresh black and green peppercorns (available in jars)6 tablespoons of fish sauce2 teaspoons of sugarHalf a cup of chicken broth4 tablespoons of oilSalt to balance flavors Instructions