Thai rabbit curry

Ingredients

For the paste:

• 6-12 dried long red chillies, deseeded, soaked and drained
• pinch of salt
• 2 tablespoons chopped lemongrass
• 1 tablespoon scraped and chopped coriander root
• 1 teaspoon chopped red turmeric
• 2 tablespoons chopped krachai
• 2 tablespoons chopped red shallots
• 1 tablespoon chopped garlic
• 1 teaspoon shrimp paste

Then for the curry:

• 3 cups stock
• pinch of white sugar
• 2 tablespoons fish sauce
• 1 bunch Chinese broccoli, cut into 1cm lengths
• 1 cup minced rabbit meat

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Preparation

• For the paste:
  Make the paste in the usual way by pounding all the ingredients together in a mortar and pestle (or use a blender…). Start with the hardest, driest ingredient and a little salt, pound it until it is broken down, then add the next hardest ingredient, etc, ending with the softest one.
• Then for the curry:
  Bring the stock to the boil, then season with the sugar and most of the fish sauce. Dissolve 3 tablespoons of the paste into the stock. Add the broccoli and let it boil for several minutes until the colour begins to fade – the slight bitterness will improve the curry. Add the meat, stirring to prevent it clumping and cook until it has just changed colour. Taste and season with the rest of the fish sauce if necessary, then leave it to stand for five minutes before serving.