Southern Thai chicken liver curry

(from David Thompson's Thai Food, with my conversions of measurements)  we just got a new cookbook which is helping us to eat more vegetables.  This is a recipe which uses simple ingredients and is very rich.  This sauce is good for common people because it stretches a long way: you only eat a couple ladlefuls with a bunch of steamed rice and sliced raw cucumbers.  you can also serve it with eggs boiled in the mollet style. The only weird ingredient you'll need is a whole lot of shallots and lemongrass.

Make your curry paste:  throw all these things in a food processor:

-six peeled cloves of garlic
-one stalk of lemongrass, peeled and cut into sections
-ten peeled red shallots
-a fat piece of ginger, say 1/8 lb.
-1T grinded coriander seeds
-1t grinded cumin seeds
-10 long red dried thai chilis, that you soaked in water for 20 minutes
-pinch of salt

turn on the food processor until you have it grinded very well, to a smooth paste.  you would scrape the sides occasionally.

now thinly slice

-6 red shallots

pout 1/2c vegetable oil in a small heavy pan, put the sliced shallots in there and turn on the heat to medium.  the shallots will start to fry and remove half of them when they get golden brown and crispy.  now put in your curry paste and fry this for 5-10 minutes, until it makes a strong fragrance.

gradually add

-2c chicken stock

and be letting it simmer down until you have a smooth somewhat thick sauce.  mix together in a small bowl

-2T sugar
-1T fish sauce
-2T white vnegar

now take and poach, sothey are almost cooked

-1/2lb. chicken livers

cut them into small cubes and save them.

once your sauce is thick, add the fish sauce mixture and the livers.  cook for 3-5 minutes, until the liver is fully cooked, now turn off the heat and add:

-finely chopped cilantro, to taste
-1 thickly sliced shallot.
-the fried shallot that you saved