Salty, sweet, pungent, and spicy.
, combine lemongrass, galangal, turmeric, and makrut lime leaves and grind to a smooth but slightly fibrous paste. These are the toughest, most fibrous ingredients in the paste, so it will take 5 to 10 minutes for the paste to form. Once the paste has formed, add shallot and garlic and pound again to smash them into the paste, another 3 to 5 minutes longer. Add basil to the mortar and pound until it is fully incorporated into the paste.
Increase heat to high, then add half of the chicken to the wok, along with 1 piece of mudfish and cook, stirring, until chicken is coated in the kreung and has turned white on the surface, 2 to 3 minutes. Stir in half of fish sauce, sugar, and bouillon and scrape browned bits from the bottom of the wok . Stir in half the basil. Once basil has wilted, reduce heat to low and add half of jalapeño slices, cooking until warmed through but still crisp. Season with salt to taste.
Scrape contents of wok into a serving bowl and discard fermented fish. Rinse and dry wok, then repeat with remaining oil, kreung, chicken, and other ingredients.Fermented mudfish, called prahok when smashed into a paste, is an extremely fragrant and pungent ingredient, used as a source of salt and flavor in all sorts of Cambodian dishes. My local Thai grocery was sold out of prahok, so I bought the whole small fish instead.
Holy basil, also known as tulsi, delivers a menthol-like tingling and cooling sensation, along with a slightly bitter earthiness. It's a great balancing flavor for the pungency of this dish, but it can be hard to find. Search local Thai or Cambodian grocery stores for it, if you have any in your area. If you can't get your hands on holy basil, substitute an equal volume of Thai basil.
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