The jungle curry, native to northern Thailand, is unlike any other. The combination of spices and herbs that make it up is unique.
3 dried cayenne peppers, stems and seeds removed
½ teaspoon coriander seeds
½ teaspoon white peppercorn
10 g lemongrass, chopped
5 g galangal, chopped
5 g garlic
5 g shallot
1 coriander root
10 g finger root (pictured below)
1 teaspoon salted soybeans
Rehydrate the peppers in hot water for about 5 minutes. Then drain and pound with the coriander seeds and peppercorns. Add the rest of the ingredients little by little until you obtain a smooth paste. You should no longer be able to distinguish the ingredients from each other.