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1
To make the paste use a heavy pestle and mortar and add the sea salt, drained dried chillies and pound until smooth, now add the rest of the ingredients one by one, pounding until smooth before adding the next.
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2
Once complete set aside for later (this stage can be done up to 2 days in advance).
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3
Now grill the venison: rub the meat with the fish sauce and sugar and charcoal grill (or use a griddle pan) until nicely coloured and medium rare (about 4 - 6 minutes on each side, depending on thickness of your cut).
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4
Allow to rest for 5 minutes then slice into bite sized pieces and set aside.
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5
For the green banana, peel and slice into bite sized pieces and place in a pot of salted cold water.
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6
Once the water begins to simmer, turn off the heat and set aside for 5 minutes.
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7
The bananas should be cooked but still with a slight bite.
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8
Drain and set aside.
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9
To make the curry: add the oil to a pan place on a medium heat and gently fry the curry paste for 5 minutes, stirring to avoid sticking.
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10
Add the chicken stock, fish sauce and pinch of sugar then the pea aubergines and kaffir lime leaves, simmer for 3 minutes before adding the apple aubergines, boiled green banana, bruised bird's eye chillies and fresh green peppercorns (if using).
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11
Simmer for 3-4 more minutes before adding the sliced venison, grachai and basil.
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12
Turn off the heat, taste to check the seasoning (add a touch more fish sauce if needed) and serve.
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13
Serve with jasmine rice and as part of a shared Thai meal.
