Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

Ingredients (24)

• Curry Paste
• 1 1/2 teaspoons coriander seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon yellow mustard seeds
• 1/4 teaspoon freshly ground black pepper
• 3 grams cilantro roots, thinly sliced
• 1 teaspoon kosher salt
• 14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks
• 1 (14-gram) piece peeled fresh or frozen (not defrosted) galangal, thinly sliced against the grain
• 1 teaspoon finely grated zest from fresh or frozen makrut lime (if you must, you can skip the zest and add 2 extra makrut lime leaves later on)
• 1 1/4 ounces fresh green Thai chiles or fresh green serrano chiles, thinly sliced
• 1 ounce peeled garlic cloves, halved lengthwise
• 1 1/2 ounces peeled Asian shallots, thinly sliced against the grain
• 1 tablespoon Kapi Kung (Homemade shrimp paste)
• Curry
• 2 cups unsweetened coconut cream (preferably boxed)
• 2 ounces palm sugar, coarsely chopped
• 4 cups unsweetened coconut milk (preferably boxed)
• 36 fresh or defrosted frozen fish balls
• 6 Thai apple eggplants (green and golf ball–size)
• 6 or so fresh or frozen makrut lime leaves
• 2 leafy Thai basil sprigs
• 1 tablespoon plus 1 teaspoon Thai fish sauce
• 6 to 18 fresh green Thai chiles, halved lengthwise