Kea Mao Recipe

Prepare the aromatics

Wash chilies, peel garlic and shallots. Trim lemongrass to the white part and slice thinly. Slice galangal or ginger. Roughly chop coriander stems/roots.

Make the paste

In a mortar and pestle (or small food processor), pound or pulse the bird's eye chilies, green chilies, garlic, shallots, coriander stems, lemongrass and galangal into a coarse paste. You want a rough textured, aromatic paste rather than a smooth purée. If using a processor, stop before completely smooth — scrape down the sides.

Prepare protein and vegetables

Slice the chicken thinly against the grain and season lightly with a pinch of salt. Quarter Thai eggplants (if using larger eggplant, cut into bite-size pieces) and cut long beans into 2-inch pieces. Drain and slice bamboo shoots, halve baby corn if using.

Cook the chicken

Heat a large wok or skillet over high heat until very hot. Add 1 tablespoon oil and swirl. Add half the chili-garlic paste and stir-fry for 30–45 seconds until fragrant (don't burn). Add the chicken in a single layer and stir-fry for 2–3 minutes until it begins to brown but is not fully cooked. Remove chicken and set aside.

Cook the vegetables

Add the remaining 1 tablespoon oil to the wok. Add the remaining chili paste and stir 20–30 seconds. Add eggplant, long beans, baby corn and bamboo shoots. Stir-fry for 2–3 minutes to coat with paste.

Combine and simmer briefly

Return the chicken to the wok. Stir together, then add fish sauce, oyster sauce, light soy, dark soy and palm sugar. Pour in 150 ml water or stock. Stir, bring to a quick simmer, and cook for 3–5 minutes until chicken is cooked through and eggplant is tender but not mushy.

Taste the sauce and adjust: add a little more fish sauce for salt/umami, palm sugar for sweetness, or lime juice for brightness. If you prefer more heat, add extra chopped bird's eye chiles now.

Turn off the heat and stir in the Thai basil leaves so they wilt from residual heat. Squeeze the juice of 1 lime over the curry and give a final stir. Serve immediately with steamed jasmine rice.