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  • Zest of fresh kaffir lime, grated, or substitute with finely chopped reconstituted dried kaffir lime peel 1 tsp
  • Thai galangal, chopped 1 tsp
  • White peppercorns, finely ground 10 each
  • Coriander seeds, lightly toasted until aromatic, then ground 1 tbsp
  • Cumin seeds, ground 0.5 tsp
  • Cilantro roots, finely chopped or substitute with 1 Tbsp. chopped stems 2 tsp
  • Lemon grass, chopped (use the bottom end of stalk, sliced thinly in rounds before chopping) 2 tbsp
  • Dark green jalapeño or serrano peppers, chopped 4 each
  • Green Thai chiles (prik kee noo), chopped 20 each
  • Course sea salt 1 tsp
  • Shallots, chopped 3 each
  • Garlic cloves, peeled and chopped 6 each
  • Gkapi shrimp paste 2 tsp

  • Lait de coco 950 ml
  • Arêtes de poisson
  • Palm sugar 2 tbsp
  • Asian eggplants, long, sliced at a slanted angle ¼-inch thick, or 12 round Thai eggplants (ma-keua bproh), halved or quartered 2 each
  • Kaffir lime leaves, tear each into 2-3 pieces 3 each
  • Petits pois 0.5 cup

  • 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 each
  • Gkra-chai root fingers, (lesser ginger), thinly sliced 2 each
  • Thai sweet basil leaves and flowers (bai horapa) 1 cup
  • Salt, as needed
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