20 g cooking oil
150 g fresh coriander, roots and stems included
1 stalk fresh lemongrass, white part only
3 – 6 bird’s eye chillies (chilli padi), adjust to taste
20 g shallots
10 g garlic cloves
5 g fresh galangal (lengkuas)
½ tsp ground cumin
½ tsp ground coriander
½ tsp white pepper powder
2 tsp sugar
1 tsp shrimp paste (belacan)
200 g coconut milk (room temperature)
50 g fish sauce
20 g lime juice
150 g long beans, cut in 2 cm length
200 g zucchini, cut in cubes
500 g chicken thighs, boneless and skinless, cut in strips (2 cm)
10 g fresh green peppercorns (optional)
6 kaffir lime leaves, vein removed
30 g Thai basil leaves, chopped
150 g water
80 g green capsicum, cut in pieces
100 g cherry tomatoes, halved