| 10 | | Fresh small Serrano |
| DIVIDER | | -- or other hot green chili peppers |
| 3 | | Medium-size shallots; coarsely chopped |
| 5 | | Garlic cloves |
| 1 | | Piece fresh ginger root; (1 1/2 inch) |
| | Shopped |
| 1 | | Stalk fresh or dried lemon grass |
| DIVIDER | | -- bottom part only, chopped |
| DIVIDER | | -- or |
| 1 | tb | Freshly grated lemon zest |
| 2 | ts | Freshly grated lime zest |
| 1 | ts | Fresh shrimp paste |
| DIVIDER | | -- or |
| 1/2 | ts | Anchovy paste |
| DIVIDER | | -- or |
| DIVIDER | | -- couple of anchovy filets, oil |
| | Packed-drained |
| 2 | ts | Ground coriander |
| 2 | ts | Freshly grated nutmeg |
| 1 | ts | Ground cumin |
| 1 | ts | Freshly ground black pepper |
| 1/2 | ts | Fennel seeds |
| 1 | ts | Salt |
| 1/2 | c | Chopped fresh cilantro |
| 1/4 | c | Peanut oil |
| 1/4 | c | Vegetable oil |
| 6 | | Boned chicken breast halves or 8 boned |
| | Thighs |
| DIVIDER | | -- cut into bite-sized pieces |
| 2 | c | Coconut milk |
| 3 | tb | Fish sauce |
| DIVIDER | | -- or |
| 1 | tb | Soy sauce |
| | Fresh cilantro |
