INGREDIENTS
1
Chicken breast frame
12
King prawns, cooked large
2 tsp
Shrimp floss
1 tsp
Shrimp paste, roasted and ground
3
Coriander, roots
2
Garlic cloves
45 g
Ginger
10
Kaffir lime, leaves
3
Lemongrass stalk
4
Long red chillies
1 cup
Mint and coriander, loosely packed round leaves
45 g
Peanuts, roasted unsalted
500 milliliters
Coconut cream
150 milliliters
Fish sauce
2 1/2
Lime juice only
100 milliliters
Oyster sauce
20 g
Galangal
100 g
Palm sugar, light
5
Peppercorns, white
2 tbsp
Vegetable oil
1
Coconut, dry
2 l
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