It is more like a soup than a thick curry. Rice is served on a separate plate.
Make a paste.
1 medium onion finely chopped, or two shallots
5 Thai bird chillies
3 garlic cloves, finely chopped
3 kaffir lime leaves, finely chopped (optional, lime juice/zest will do)
3cm cube of grated galangal or ginger
2 white parts of lemon grass stalks finely chopped
1 dsp ground coriander seeds
1 tsp fish sauce
1 tsp peppercorns
Blitz together with a little oil and water or use a mortar and pestle.
Meat and veg.
Anything you like, so long as it is quick to cook.
Chicken or pork fillet very thinly sliced
Broccoli
Mange tout
Sliced onions or spring onions
Peppers
Baby corn
Mushrooms
Chilli
You choose, but chilli must be one.
Broth
1/2ltr of chicken or vegetable stock
Splash of soy sauce, whatever type you have.
The final flavour is up to you.
Boiled rice - basmati, wild, brown, a mix...
Cook the rice and heat the stock. While that is happening add a few spoons of oil to a pan/wok and cook the paste for a couple of minutes before adding the meat. Keep cooking till the meat is tender then add the veg and cook till warmed through - no more than a minute! Now add the stock and bring to a boil. Done!
Serve in bowls, with the rice as a side.
Do NOT tip it all on a plate, that is just wrong. Spoonfuls of rice are meant to be dipped in the stock and eaten as-is.
Warning: This can be a bit hot - spice wise.
