2 fresh bird’s-eye chillies, stalks removed and roughly chopped
1 fresh bird’s-eye chilli, stalk removed and finely sliced, to garnish
2 fresh red chillies, finely chopped, to serve
1 tbsp coconut flakes, toasted, to garnish
small bunch fresh coriander, roughly chopped
8cm/3¼in piece galangal, peeled and roughly chopped
6 garlic cloves, peeled and roughly chopped
3 garlic cloves, finely chopped
2 limes, juice and zest only
7 shallots, roughly chopped
2 large bunches (about 250g/9oz) morning glory or water spinach, cut into 4-cm/1½-in pieces
150ml/5fl oz coconut milk
1 tbsp prahok or Asian fish paste
jasmine rice, to serve
1 tbsp vegetable oil
splash of light soy sauce
2 tsp turmeric
2 free-range eggs, beaten
300g/10½oz cod or other white fish, cut into 3cm/1¼in cubes
12 kaffir lime leaves, roughly chopped
2 lime or Noni leaves, finely sliced, to garnish
2 tbsp palm sugar