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  • White peppercorns, finely ground 10 chacun
  • Dark green jalapeño or serrano peppers, chopped 4 chacun
  • Green Thai chiles (prik kee noo), chopped 20 chacun
  • Shallots, chopped 3 chacun
  • Gousses d'ail, pelées et hachées 6 chacun
  • Zest of fresh kaffir lime, grated, or substitute with finely chopped reconstituted dried kaffir lime peel 5 ml
  • Thai galangal, chopped 35 g
  • Cumin seeds, ground 1 g
  • Lemon grass, chopped (use the bottom end of stalk, sliced thinly in rounds before chopping) 10 g
  • Coriander seeds, lightly toasted until aromatic, then ground 5 g
  • Cilantro roots, finely chopped or substitute with 1 Tbsp. chopped stems 2 g
  • Course sea salt 6 g
  • Gkapi shrimp paste 10 ml

  • Lait de coco 980 ml
  • Sauce de poisson
  • Sucre de palme 25 g
  • Asian eggplants, long, sliced at a slanted angle ¼-inch thick, or 12 round Thai eggplants (ma-keua bproh), halved or quartered 2 chacun
  • Kaffir lime leaves, tear each into 2-3 pieces 3 chacun
  • Petits pois 75 g

  • Mussels, green lip, debearded, scrubbed 455 g
  • Fresh shrimp, peeled, deveined 300 g
  • Lobster tail, cut in 1” pieces 300 g
  • Fresh scallops, remove mussel 300 g
  • Green jalapeño peppers each cut into 6-8 long slivers 2 chacun
  • Gkra-chai root fingers, (lesser ginger), thinly sliced 2 chacun
  • Sel, au goût
  • Feuilles et fleurs de basilic sucré thaïlandais (bai horapa) 20 g