1 litre chicken stock
30g lssan curry paste (see recipe)
500g chicken thigh fillets, cut into 2 cm thick slices
200g Kent pumpkin (squash), seeded and cut into bite-sized pieces
3 tbsp fish sauce
2 apple eggplants, cut into quarters
1 bunch (about 150g) choy sum, trimmed and cut into 5 cm lengths
Large handful dill, chopped
6-7 sprigs lemon basil, leaves picked
2 spring onions, cut into lengths
4 red birds-eye chillies, bruised
2 tbsp ground roasted rice (see recipe)
Issan curry paste- makes about 200g
50g red or green birds-eye chillies
10 cloves garlic, peeled
1 stick lemongrass, thinly sliced
3 red shallots, sliced
Ground roasted rice- makes about 1½ cups
300g glutinous white rice
1 x 20g piece galangal, finely chopped
½ stick lemongrass, sliced
5 kaffir lime leaves
1. Place the chicken stock in a large heavy-based saucepan and bring to the boil over medium heat. Add the curry paste and stir to combine.
2. When the stock returns to the boil, add the chicken and pumpkin, then reduce the heat to low and cook for 5-6 minutes or until the chicken and pumpkin are tender and cooked through.
3. Add the fish sauce and apple eggplants and cook for a further 1-2 minutes.
4. Add the choy sum, dill, lemon basil leaves, spring onion, chillies and ground rice and stir well. Cook until the choy sum is just tender, then remove from the heat and serve.
Issan curry paste
1. Place the chillies, garlic, lemongrass and shallots in a food processor and blend to a coarse paste.
2. Store in an airtight container for 3-5 days or freezer for up to 2 months.
Ground roasted rice
1. Place the rice, galangal, lemongrass and kaffir lime leaves in a heavy-based frying pan over low heat. Cook, stirring constantly so the rice doesn’t burn, for 6-8 minutes or until the rice is pale golden. Remove from the heat and discard the galangal, lemongrass and kaffir lime leaves. Leave the rice to cool to room temperature.
2. Place the rice in a mortar and finely grind with the pestle (or use a small food processor or spice grinder).
3. Store in an airtight container in a cool, dry place for up to 2 weeks.