White Curry

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2 shallots (about 2 ounces), roughly chopped

2-3 medium cloves of garlic, roughly chopped

1” length fresh ginger, peeled and roughly chopped

1 teaspoon salt

1/2 teaspoon ground coriander seed

1/4 teaspoon ground white pepper

1/4 teaspoon ground cumin seed

2 tablespoons vegetable oil

1 pound pork butt (or chicken thighs), cut into large cubes

4 medium kaffir lime leaves

1” length of galangal

1 stalk of lemongrass, white part only, smashed with a blunt object

1-2 green bird chilies, split (optional)

1 can coconut milk

2 teaspoons palm sugar (you can substitute regular sugar)

½ pound small eggplants, peeled then cut into cubes

1 pack enoki mushrooms

1/4 cup heavy cream

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