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1
Have an oven preheated to 350F To make the curry paste: First, stem and seed the chiles.
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Then soak them for 20-30 minutes, or until they are soft enough to peel.
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Then remove the skins.
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4
Put a small saute pan on medium high heat, no oil.
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When the pan is hot, add the cinnamon stick and shake it around in the pan until you begin to detect its aroma.
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Then add the peppercorns and wait again for the aroma.
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Then add the coriander, repeat, and also with the cloves, cumin, and cardamom.
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8
When all the spices are toasted, place them in the mortar and pestle, and allow them to cool.
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While the spices are cooling, take the lemongrass and bash it with the flat side of your knife until its bruised and frayed.
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Then slice only the white parts and mince.
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Pound spices into a powder, then add lemongrass, galangal, garlic, shallots, and shrimp paste.
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Pound down to a thick paste, then add chiles.
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13
Keep pounding, adding beef stock or broth until the paste has the desired consistency.
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14
For the curry: toast the cashews in a 350 degree oven, until golden brown and fragrant.
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15
While the nuts are toasting, add two tablespoons of peanut oil to a wok over medium-high heat.
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16
When the oil begins to smoke, add carrots.
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As carrots begin to cook, add lamb and brown.
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When both lamb and carrots are browned, remove from the wok and set aside.
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Put wok back on the heat, and add 1 tablespoon of peanut oil, and 1 tablespoon of sesame oil.
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Add curry paste.
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Mash the paste into the oil, and allow it to fry for 2 minutes, then add the fish sauce.
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22
Mix paste and fish sauce thoroughly, then add the bok choy, lamb, and carrots, toss to cover with the mixture.
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23
Add broth and orange juice and bring to a simmer.
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24
Simmer for 15-20 minutes, checking the tenderness of the lamb.
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25
When lamb is cooked to just under the desired tenderness, add the eggplant and nuts.
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26
Simmer until eggplant is tender, but not mushy.
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27
Serve with steamed Jasmine Rice...
