Somlar Kari Saek Mouan

For the kroeung kraham (red curry paste)

• 2 stems lemongrass , finely chopped
• 3 teaspoons fresh turmeric
• 3 shallots , chopped
• 6 cloves garlic
• 1 (2-inch) piece galangal , diced
• 4 kaffir lime leaves , deveined and finely chopped
• Zests of 2 kaffir limes , sliced ​​into thin strips
• ¼ teaspoon salt
• 3 dried red hot peppers , rehydrated, seeded and drained
• 1 fresh red hot pepper (or more to taste)

For the somlar kari saek mouan

• 2 large chicken cutlets , cut into large chunks
• 5 tablespoons vegetable oil
• 2 tablespoons red curry paste (kroeung kraham)
• 1 teaspoon prahok (fish or shrimp paste)
• 3 tablespoons fish sauce
• 2 tablespoons palm sugar , reduced to powder
• 1 teaspoon salt
• 1 cup coconut cream
• 3 cups boiling water
• 2 Red Onions , sliced
• 5 yardlong beans , cut into 2-inch/5cm pieces
• 1 eggplant , cut lengthwise into 2-inch/5cm pieces
• 1 sweet potato
• 1 large white potato

Equipment

• Mortar and pestle