Prahok ktis

Step 1: Pound 2 lemongrass stalks, ½ oz galangal, ⅛ oz fresh turmeric, 4 garlic cloves, 2 shallots and 3 kaffir lime leaves in a mortar, or blend with a spoonful of water, to a fine, fragrant paste. This takes about 5 minutes by hand.

Step 2: Put 2 tbsp prahok (fermented fish paste) in a small bowl with 4 tbsp hot water and mash with a fork until smooth. Press through a sieve if your prahok has any bones or large pieces.

Step 3: Spoon the thick top part of ½ cup coconut cream into a wok or saucepan and heat over a medium heat for 3–4 minutes, stirring, until it bubbles and the oil starts to separate.

Step 4: Add the lemongrass paste and fry in the coconut oil for 2–3 minutes, stirring, until it smells sweet and the raw garlic edge is gone.

Step 5: Add 10 ½ oz minced pork and break it up. Cook for 5–6 minutes, stirring, until it is no longer pink and crumbly.

Step 6: Stir in the mashed prahok and fry for 1 minute, then pour in the remaining 1 ¼ cups coconut cream and add 1 ½ tbsp palm sugar.

Step 7: Bring to a simmer and add 2 ⅞ oz pea aubergines or Thai aubergines. Cook gently, stirring often, for 10–12 minutes, until the dip has thickened like a loose ragù, the aubergines are tender, the pork reaches 160°F and the prahok smells mellow rather than sharp.

Step 8: Taste and add 1 tsp fish sauce only if it needs more salt, plus a pinch more sugar if it is too sharp. Stir in 2 long red chillies and cook for 1 minute.

Step 9: Arrange 1 cucumber, 7 oz white cabbage, 3 ½ oz long beans and 3 Thai aubergines on a platter. Serve the dip warm in a bowl in the centre with 1 ⅓ lb steamed jasmine rice, for scooping with the vegetables. Keep leftovers chilled and eat within 2 days, reheating until piping hot.