Back to 6 servings 10 dried California chilies, seeds and stems removed, soaked in cold water 30 minutes 1 cup pea eggplant, or green peas; roasted 6 fresh bird's eye chilies, stems removed 13.5 fl oz coconut cream, divided; about three-quarters goes into the base 1.5 tbsp avocado oil 6 tbsp prahok (fermented fish paste), about 3 oz; or 1/2 cup fish sauce 3 oz lemongrass paste 4 tbsp palm sugar, thnot sugar or coconut sugar 6 fresh makrut lime leaves, or 1 tbsp dried flakes; 5 go into the base, the rest julienned for garnish 1.5 lb ground pork, or 1 3/4 lb chicken thigh, minced 3 garlic cloves, thinly sliced 2 lemons or limes, cut into wedges fresh crisp vegetables, such as cucumber, cabbage, blanched Brussels sprouts, radish, long beans, green mango
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1 Step 1: Soak the dried chilies in cold water for at least 30 minutes after removing seeds and stems.2 Step 2: Steam the prahok in a covered pan over low heat with 6 tablespoons of water for about 5 minutes until it breaks apart. Strain out any bones, then fry it in 1 1/2 tablespoons oil over medium heat, stirring until it foams, and turn off the heat. Skip this step if using fish sauce.3 Step 3: Place the pea eggplant and bird's eye chilies in a cast-iron skillet over medium heat. Cook, turning now and then, until the skins pick up some light charring, then remove them from the pan and let them sit.4 Step 4: Blend the soaked chilies with three-quarters of the coconut cream until smooth, and set aside.5 Step 5: In a medium pot over low heat, stir the prahok with the oil until creamy. Add the lemongrass paste and stir until thickened, then add the chili mixture, palm sugar and 5 lime leaves. Stir until red oil rises to the surface.6 Step 6: Add the ground pork and remaining coconut cream, raise to medium heat, and cook about 8 minutes, stirring occasionally, until the pork is cooked through and reaches at least 165°F (74°C). Look for no pink remaining and juices running clear.7 Step 7: Stir in the roasted eggplant and chilies, season with salt to taste, turn off the heat and mix in the sliced garlic.8 Step 8: Transfer to a serving bowl, top with the julienned lime leaves, and serve warm with fresh vegetables and lemon or lime wedges.getsaucepan.com/r/85e52274-f133-54ec-b4b5-8507b890cff7
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