An exquisite gourmet creation celebrating authentic culinary heritage, balanced spices, and fine artisanal technique.
In a stone mortar and pestle, pound garlic, bird's eye chillies, and coriander roots into a rough fragrant paste.
Simmer thick coconut cream in a hot wok until the fragrant oils naturally separate at the rim.
Add the pounded paste and lemongrass; fry vigorously until vibrant and fragrant, then add protein to sear.
Pour in rich broth; season with fish sauce, palm sugar, and lime leaves; simmer for 15 minutes to marry flavours.
Remove from heat, fold in fresh holy basil and fresh lime juice, and serve alongside fragrant jasmine rice.