Thai Red Curry

Place water, Thai chiles, and New Mexico chiles in a small saucepan. Bring to a boil over high. Remove from heat, and let steep, uncovered, 10 minutes. Using a slotted spoon or tongs, remove chiles, and place in a food processor. Reserve soaking water.

Toast white peppercorns, cumin, and coriander in a small skillet over medium, stirring constantly, until fragrant, 2 to 3 minutes. Transfer mixture to a small heatproof bowl, and let cool completely, 5 to 10 minutes. Grind mixture into a powder using a spice grinder or mortar and pestle.

Place shallots, galangal, lemongrass, garlic, cilantro, lime zest, shrimp paste, salt, ground peppercorn mixture, and 1/4 cup reserved chile soaking water in a food processor. Process until mixture forms a just slightly chunky paste, about 4 minutes, stopping to scrape down sides of bowl as needed. (If the mixture is too thick to blend well, add more reserved soaking water, 1 teaspoon at a time.) You should have 1 cup curry paste; store in an airtight container in refrigerator up to 2 weeks.

Open coconut milk can without shaking or stirring. Scoop 2 tablespoons of the coconut cream found at the top of the can into a small bowl; reserve scooped cream and remaining milk in can. Season chicken all over with salt, and set aside.

Heat oil in a large wok or Dutch oven over medium-high. Add onion; cook, stirring often, until beginning to soften, about 2 minutes. Add 1/2 cup Thai Red Curry Paste; cook, stirring constantly, until fragrant, about 2 minutes. Add fish sauce, sugar, and remaining coconut milk from can; cook, stirring often, until bubbling and slightly thickened, 3 to 5 minutes.

Stir chicken and eggplant into mixture in Dutch oven until combined. Reduce heat to medium; cook, covered, stirring once or twice, until chicken is cooked through (chicken will be firm in texture and no longer pink) and eggplant is tender, about 6 minutes. Uncover and add bell pepper; cook, covered and stirring occasionally, until bell pepper is tender-crisp, about 2 minutes. Remove from heat. Add basil leaves and reserved coconut cream; stir until well combined and basil is wilted. Garnish with chopped basil. Serve over rice.