Preparation

• Rub the wild boar with salt to tame any gamey aroma; rinse thoroughly and drain.
  150 g wild boar, Sea salt
• Pound the garlic and bird’s-eye chiles together into a coarse paste.
  1 tablespoon Thai garlic, 1 tablespoon red and green bird’s-eye chiles
  
• Heat the oil in a wok over medium heat, add the boar, and stir-fry just until the surface firms up, pouring off any rendered fat if needed.
  3 tablespoons vegetable oil
  
• Stir in the red curry paste and fry until fragrant.
  1 tablespoon Thai red curry paste
  
• Add the chicken stock, sugar, fish sauce, and oyster sauce, then mix well.
  60 ml chicken stock, 1 teaspoon sugar, 2 teaspoons fish sauce, 2 teaspoons oyster sauce
  
• Add the krachai and green peppercorn clusters; stir-fry over high heat until the liquid is almost evaporated and the paste clings to the meat.
  100 g krachai (fingerroot), 2 clusters green peppercorns
  
• Remove from the heat; fold in the red chile, yellow chile, makrut lime leaves, and Thai basil.
  1 small Thai red chile, 1 Thai yellow chile, 5 leaves makrut lime leaves, 1 handful Thai basil leaves
• Plate and garnish with extra basil tips; serve hot with steamed rice.
  Steamed rice