Okay, so first of all, don’t hate because this isn’t authentic. But it’s delicious. This recipe is good for 3 or you know, just you.
Start by making the paste:
Throw in 2 chillies, 4 cloves of garlic, 1 whole peeled red onion, 1/2 cup of coriander, 1/2 cup of parlsey, 1 thumb of ginger, 1 tsp of sesame oil, 3 tbsp of fish sauce in a food processor. Add oil to emulsify.
For the veggies, deep fry 7 okras, dip them in an egg batter (2 eggs beaten with 1/2 cup of flour). Chop up 5 brussel sprouts, 3 spring onions and 6 cherry tomatoes. They fry up your paste with some oil and toasted sesame seeds. Add in 6 chopped chicken thighs. Once browned, add in the leeks, tomatoes and brussel sprouts. Once wilted add 1/2 cup of coconut milk and fish sauce to taste. Add 2 tbsp of raisins (optional).
Slice up some kaffir lime leaves to top the curry with. Top with the okra and a hit of lime juice. Some red chilies for more spice if you want.