Kaeng Khiaw Waan Green Curry With Fish And Eggplant

Ingredients

• 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
• 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
• 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
• 3–4 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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