Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9                    dried red chile peppers -- chopped and
                        soaked in boiling water
   7      cloves        garlic
   5      cloves        shallots
   1      teaspoon      peppercorns -- black or white
   1      tablespoon    cilantro root -- chopped
   5      tablespoons   lemon grass -- sliced
   2      tablespoons   galangal -- sliced
   1      teaspoon      lime zest
   1      teaspoon      shrimp paste
   2      cups          grilled beef -- sliced
   5      tablespoons   fish sauce -- Thai
   1      teaspoon      palm sugar
   2      cups          baby eggplant -- chopped
   1      cup           balsam leaves
     1/2  cup           serrano peppers -- shredded
     1/2  cup           kaffir lime leaves -- shredded
   5      cups          water

Preparation:

Drain chiles and reserve water to go as part of the 5 cups water called for later. In a mortar and pestle or food processor grind together the first 8 ingredients into a paste. Add shrimp paste and mix well. Put the reserved water and enough more to make 1 cup in a wok and bring to a boil while bringing 4 more cups of water to a boil in a pot. Add paste mixture to wok and boil until fragrant. Add grilled beef to wok, stir until blended. Season with fish sauce and palm sugar, then pour mixture into the pot of boiling water. Add eggplant, balsam leaves, chile and lime leaf shreds and mix well. Transfer to serving platter and garnish with more chile shreds and whole balsam leaves. Serve with steamed rice.