Gaeng Om Gai (Isan-Style Herbal Curry with Chicken and Dill) Recipe

Ingredients (21)

• 1/2 teaspoon Diamond Crystal kosher salt 
• 2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 30g sliced lemongrass)
• 3 small shallots (60g), quartered
• 3 medium garlic cloves (15g)
• 2 fresh or frozen makrut lime leaves, middle rib removed (see note)
• 5 fresh red Thai chiles (10g), stemmed
• 1 pound (450g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 tablespoon (15ml) vegetable oil
• 3 cups (710ml) homemade chicken stock, low-sodium store-bought chicken broth, or water 
• One 4-inch piece fresh galangal, sliced crosswise into 1/8-inch-thick pieces (about 2 tablespoons; 30g)
• 3 tablespoons (45ml) pla ra (Thai fermented fish sauce) (see note) 
• 1 tablespoon (15ml) fish sauce 
• 3 Thai apple eggplants (about 3 ½ ounces; 100g total), stemmed, quartered, and placed in a small bowl of water (see note)
• 3 1/2 ounces (100g) green cabbage, cut into 3-inch pieces (about 2 cups)
• 5 1/4 ounces (150g) yu choy, cut into 2-inch pieces (6 to 8 stalks)
• 2 tablespoons (15g) khao khua (Thai toasted-rice powder)
• 10 sprigs fresh dill (50g), woody bottom stems removed and discarded, tender stems and fronds cut into 2-inch pieces 
• 5 fresh or frozen makrut lime leaves, middle rib removed (see note)
• 4 scallions (60g), cut crosswise into 1 1/2-inch pieces
• Cooked sticky or jasmine rice, for serving