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Kaeng Paa Kaicurry, thai 1 curry paste--- 2 tablespoon takrai (lemon grass) -- 1 bruised, and thinly 1 sliced 3 tablespoon shallots -- coarsely 1 chopped 2 tablespoon kratiem (garlic) -- chopped 1 quarter cup kachai (lesser 1 ginger) -- peeled and 1 chopped 8 prik chee fa daegn haeng 1 (dried red thai -- crushed 1 jalapenas) 1 teaspoon green peppercorns 1 teaspoon kapi (fermented shrimp 1 paste) 1 dash of fish sauce Curry---- 4 cup chicken -- cut in 1 pieces 1/4 cup nam pla(fish sauce) 3 cup chicken stock or water 1/2 cup makhua pro(thai eggplant) 1/4 cup prik che fa(thai jalaenas) 1 julienned 1/2 cup bai maenglak(kaffir lime 1 leaves) -- shredded or 1 teaspoon lime zest 4 coconut FOR THE CURRY method First prepare the curry paste by grinding the ingredients to a fine paste in a mortar and pestle or food processor. Pierce the coconuts and drain the juice into a picher. Then using a machete chop off the top of each coconut, just above the mid-point, to leave four serving bowls. Using a spoon scoop out the coconut 'meat' in leaf shaped pieces with a spoon (or use a melon baller). Add about half a cup of coconut to the juice for every two cups of juice, and refrigerate. Reserve half a cup of coconut meat, and reserve the rest to make coconut milk for other recipes. Heat a wok or large sautee pan over medium high heat, and then add a little oil and stir fry the curry paste until aromatic. add the chicken, and stir fry briefly and then add the remaining ingredients, except the lime leaves and the chicken stock, and stir fry until the chicken begins to change colour. Add the stock, and cover, simmering until the chicken and the eggplant is cooked through. Now serve the curry in the four large coconut shell bowls, garnished with the lime leaves, and accompanied by rice in the tops of the coconut shells, bring the chilled coconut nectar to the table as a refreshing cool drink, and don't forget the usual condiments (nam pla prik (chilis in fish sauce), dried ground chilis, and sugar). -- Colonel Ian F. Khuntilanont-Philpott
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