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_T.jpg "Dipping Sauce 1")
Dipping Sauce 1
8 tablespoons tamarind water ½ - ¾ teaspoon crushed palm sugar 1-2 drops fish sauce ½ teaspoon very finely chopped spring onion (scallion) ½ teaspoon very finely chopped garlic ½ teaspoon finely_T.jpg "Dipping Sauce 2")
Dipping Sauce 2
6 tablespoons lime juice 1½-2 teaspoons crushed palm sugar ½ teaspoon fish sauce ½ teaspoon very finely chopped red shallot ½ teaspoon very finely chopped fresh green chilli ½ teaspoon finely_T.jpg "Fragrant Curry Paste")
Fragrant Curry Paste
Makes about 4 tablespoons. 2 cloves garlic, chopped 1 shallot, chopped 4 dried red chillies, seeded and chopped 1 thick stalk lemon grass, chopped 3 coriander roots, chopped finely Grated_T.jpg "Green Curry Paste")
Green Curry Paste
Makes about 8 tablespoons. 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon black peppercorns 8 fresh green chillies, seeded and chopped 3 shallots, chopped 4 cloves garlic,_T.jpg "Nam Prik")
Nam Prik
1 tablespoon fish sauce About 22 whole dried shrimps, chopped 3 cloves garlic, chopped 4 dried red chillies with seeds, chopped 2 tablespoons lime juice 1 fresh red or green chilli, seeded and_T.jpg "Red Curry Paste")
Red Curry Paste
Makes about 4 tablespoons. 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon black peppercorns 4 cloves garlic, chopped 3 coriander roots, chopped 8 dried red chillies, seeded
