Gaeng Om Gai

Ingredients

For the Curry Paste:

• 1/2 teaspoon Diamond Crystal kosher salt
• 2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 30g sliced lemongrass)
• 3 small shallots (60g), quartered
• 3 medium garlic cloves (15g)
• 2 fresh or frozen makrut lime leaves, middle rib removed (see note)
• 5 fresh red Thai chiles (10g), stemmed

For the Curry:

• 1 pound (450g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 tablespoon (15ml) vegetable oil
• 3 cups (710ml) homemade chicken stock, low-sodium store-bought chicken broth, or water 
• One 4-inch piece fresh galangal, sliced crosswise into 1/8-inch-thick pieces (about 2 tablespoons; 30g)
• 3 tablespoons (45ml) pla ra (Thai fermented fish sauce) (see note) 
• 1 tablespoon (15ml) fish sauce
• 3 Thai apple eggplants (about 3 ½ ounces; 100g total), stemmed, quartered, and placed in a small bowl of water (see note)
• 3 1/2 ounces (100g) green cabbage, cut into 3-inch pieces (about 2 cups)
• 5 1/4 ounces (150g) yu choy, cut into 2-inch pieces (6 to 8 stalks)
• 2 tablespoons (15g) khao khua (Thai toasted-rice powder)
• 10 sprigs fresh dill (50g), woody bottom stems removed and discarded, tender stems and fronds cut into 2-inch pieces 
• 5 fresh or frozen makrut lime leaves, middle rib removed (see note)
• 4 scallions (60g), cut crosswise into 1 1/2-inch pieces
• Cooked sticky or jasmine rice, for serving

Directions

1. For the Curry Paste: Combine salt and lemongrass in a granite mortar and pestle and pound until a coarse paste forms, about 2 minutes. Pounding thoroughly between each addition to break down and incorporate ingredients into a coarse paste (3 to 4 minutes of pounding per addition), add in the following order: shallots and garlic; Thai chiles and makrut lime leaves. It should take about 10 minutes total to pound ingredients into a coarse paste, with visible pieces of chile and makrut lime leaf.
2. For the Curry: Season chicken with salt; set aside. In a 3-quart saucepan, heat oil over medium heat until shimmering. Add curry paste and, using a rubber spatula, stir vigorously to combine, scraping sides of the saucepan to fully incorporate paste. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Add chicken, stir to coat with paste, and cook, stirring frequently, until chicken is pale white and opaque on all sides, about 2 minutes.
3. Add chicken stock and galangal and bring to a rapid simmer. Cook, stirring occasionally, until chicken is cooked through and tender, about 10 minutes.
4. Add eggplant, pla ra (if using), and fish sauce. Continue to cook, adjusting heat as needed to maintain a rapid simmer, until eggplant is just cooked through but still have some bite to them, about 3 minutes. Add cabbage and yu choy, stir to combine, and cook until vegetables are barely tender, about 3 minutes. Remove from heat, add khao kua, dill, makrut lime leaves, and scallions. Stir until incorporated and herbs are slightly wilted.
5. Transfer curry to a large serving bowl or divide between individual bowls. Serve immediately with cooked sticky rice or jasmine rice.