5 peppers
3 garlic
1 tomato (sliced)
1 eggplant (sliced)
1 fermented crab
1 handful chopped papaya
1 tbsp. fish sauce
3 tbsp. fermented fish juice (Bla rah)
2 pieces lemon
1 tsp. sugar or palm sugar
1-2 red chilies (or substitute green), depending on desired spiciness, OR 1/2 to 1 tsp. cayenne pepper
2 shallots (or 1 small cooking onion)
1 thumb-size piece galangal OR ginger, sliced
3-4 large cloves garlic
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. whole cumin seed
1/8 tsp. fresh nutmeg, OR substitute cinnamon
3 Tbsp. fish sauce (available at Asian/Chinese food stores)
3/4 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, minced
1 Tbsp. brown sugar
Optional: 3-4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
1 can coconut milk
1 Tbsp. fresh lime juice
1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar
½ chicken chopped into pieces
1 stalk fresh lemongrass, OR 3 Tbsp. frozen or bottled prepared lemongrass
2 potatoes, chopped into wedges or small chunks
1 green and/or red bell pepper, de-seeded and sliced
1-2 additional kaffir lime leaves, left whole, OR substitute bay leaf
approx. 1 cup cherry tomatoes
1/2 loose cup fresh coriander OR fresh basil to finish the dish
