| | NAM PRIK KAENG KHIAOWAN |
| | GREEN CURRY PASTE |
| 15 | | Fresh phrik ki nu (green birdseye chilies) (up to 30) |
| 10 | | Cloves kratiem (garlic), chopped |
| 1 | tb | Takhrai (lemon grass), very thinly sliced |
| 1 | tb | Roasted coriander seeds, ground |
| 1 | tb | Coconut milk (up to 2) |
| 1 | ts | Kha (galangal), chopped |
| 1 | ts | Roasted cumin seeds, ground |
| 1 | ts | Chopped coriander (cilantro) root (if you can't find the roots, use the white lower stem) |
| 1/2 | ts | Zest of "kaffir" lime (ordinary lime will do) |
| 5 | | White pepper corns, toasted and ground |
| 1 | ds | Light soy sauce |
| | KHAO HOM |
| | AROMATIC BROWN RICE |
| 2 | c | Unpolished (brown) rice |
| 2 | c | Stock |
| 2 | c | Water |
| 2 | tb | Peanut oil |
| 8 | ts | Hom daeng (shallots/purple onions), thinly sliced |
| 4 | ts | Prik chi fa daeng (red Thai jalapenos), finely sliced |
| 4 | ts | Khing (ginger), freshly grated |
| | NAM JIM KAENG KHIAOWAN |
| | GREEN CURRY SAUCE |
| | Curry paste (from above) |
| 1 | c | Coconut milk |
| 2 | tb | Maggi sauce |
| 1 | tb | Palm sugar |
| 1 | tb | Kratiem (garlic), minced |
| 1 | tb | Prik ki nu (green Thai 'birdseye' chills), finely sliced |
| 1 | tb | Kha (galangal), grated |
| 1 | tb | Bai chi (coriander / cilantro), finely chopped |
| 1 | tb | Nam manao (lime juice) |
| 1 | tb | Bai manglaek (sweet basil), finely chopped |
| 1 | tb | Prikthai ong (green peppercorns) |
| 1 | tb | Nam prik pao (roasted chills in soy bean oil) |
| 2 | | Bai makrut (kaffir lime leaves), shredded, or half a teaspoon lime zest |
| | Freshly ground prikthai (black pepper) to taste. |
