| | CURRY PASTE |
| 2 | tb | Takrai (lemon grass); bruised, and thinly sliced |
| 3 | tb | Shallots; coarsely chopped |
| 2 | tb | Kratiem (garlic); chopped |
| 1/4 | c | Kachai (lesser ginger); peeled and chopped |
| 8 | | Prik chee fa daegn haeng (dried red Thai jalapenas); crushed |
| 1 | ts | Green peppercorns |
| 1 | ts | Kapi (fermented shrimp paste) |
| 1 | ds | Fish sauce |
| | CURRY |
| 4 | c | (uncooked) chicken; skinned, and cut into bite sized pieces |
| 1/4 | c | Nam pla (fish sauce) |
| 3 | c | Chicken stock (or water) |
| 1/2 | c | Makhua pro (Thai Eggplant); quartered |
| 1/2 | c | Prik che fa (green Thai jalapenas); julienned |
| 1/2 | c | Bai maenglak |
| 10 | | Bai makrut (kaffir lime leaves); shredded, -or- |
| 1 | ts | Lime zest |
| | ALSO |
| 4 | | Coconuts |
