| | PENAENG CURRY PASTE |
| 25 | | -(up to) |
| 30 | | Dried red chillies; shake them to discard the excess seeds. |
| 2 | tb | Chopped shallots (purple onions) |
| 2 | tb | Chopped garlic |
| 2 | tb | Very finely sliced lemon grass |
| 1 | tb | Grated galangal (use ginger if you can't find galangal) |
| 1 | ts | Toasted coriander seeds |
| 2 | tb | Chopped coriander root |
| 1 | tb | Kapi (shrimp paste) |
| 2 | tb | Chopped freshly roasted peanuts. |
| | THE CURRY |
| 1 | c | Chicken; cut into bite sized pieces |
| 1/2 | c | Coconut milk |
| 1 | tb | Chopped garlic |
| 2 | | -(up to) |
| 3 | tb | The curry paste |
| 2 | tb | Fish sauce |
| | Sugar to taste |
| 2 | | Lime leaves; finely shredded |
| 10 | | -(up to) |
| 15 | | Holy basil leaves; finely shredded |
