Kaeng Khiaw Waan (Green Curry with Fish and Eggplant)

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Lorelau

subheading: FOR THE PASTE:

2 tsp. coriander seeds

1 tsp. yellow mustard seeds

½ tsp. cumin seeds

8 whole black peppercorns

2 tbsp. roughly chopped cilantro root or stems

2 tsp. shrimp paste, preferably Trachang brand

1½ tsp. kosher salt

1 tsp. finely chopped Kaffir lime leaf

1 tsp. grated lime zest, preferably Kaffir

15 fresh green Thai chiles, stemmed and roughly chopped

8 cloves garlic, roughly chopped

6 small Asian shallots or 2 medium regular shallots, thinly sliced

2 stalks lemongrass, trimmed and thinly sliced

1 3"-piece galangal, peeled and thinly sliced

¼ cup coconut milk, preferably UHT from a carton

subheading: FOR THE FISH BALLS:

½ lb. skinless, boneless tilapia filets, cut into ½" pieces

¾ tsp. kosher salt, plus more to taste

4 tsp. cornstarch

½ tsp. sugar

⅛ tsp. ground white pepper

subheading: FOR THE CURRY:

½ cup coconut cream, preferably UHT from a carton

1½ cups coconut milk, preferably UHT from a carton

4 small Thai eggplants, quartered, or 1 small Japanese eggplant, cut into 1½" pieces

1 tbsp. fish sauce, preferably Tiparos brand

1 tbsp. grated palm sugar

12 fresh or frozen Kaffir lime leaves, roughly torn

3 to 4 fresh green Thai chiles, stemmed and halved

½ cup packed basil leaves, preferably Thai

2 eggs, hard-boiled, peeled, and quartered

Cooked jasmine rice, for serving

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