1. minced chicken/beef-300 gms
2. chicken stock – 50 ml
3. coriander – 2-3 sprigs
4. kaffir lime -2 leaves cut into fine julienne
5. red onion/shallot- 1 large/150 gms
6. freh mint – 4-5 sprigs
7. toasted rice-10 gms
8. red chilli dry-1-2 can increase if you want it hotter
9. lime juice- from2 limes/lemon could be used but has completely different flavour
10. fish sauce- to taste
11. cabbage leave- from a quarter cabbage approximately 200 gms
12. cucumber- 150 gms sliced

method

• heat the chicken stock and add the minced meat and cook lightly. it  should be juicy and moist and not coloured. the essence of most thai salads is the balance to achieve in crunchy, juicy and oozing with flavour from various fresh herbs and flavourings
• combine roasted rice and dry chillies and pound or blend to a coarse powder.
• add sliced onions,chopped coriander, lime, lime leaves,fish sauce to the cooked mince.
• just before serving add in the mixture of the rice.
• serve with wedges of cabbage and slices of cucumber to spoon up the tangy mince. the salad should be swerved just slightly warm, not cooled down.

ok after fluffing around , lets get down to business

• green curry paste- (yes its great to think you can make your own, but mae ploy, nam jai, cock , arroy-d will go outta business then)-15- 25  gms , more if you like it spicier, and stronger. be warned
• oil- 5 ml
• sugar- 5 gms or more depending on how much fire u want burning in your mouth.
• fish sauce, or nam pla as its called in thailand.- can be substitued with salt, for non fish eaters, but then the curry paste does contain shrimp paste too.- to taste, this serves as the salt in the curry
• chicken stock- 100 ml
• thai pea eggplant- a few , cos they are quite bitter, also can add some regular eggplant those are good cubed.
• kaffir lime/citrus hystrix/ bai makroot- a few leaves, dont use the dried ones they are no good, if not fresh then use frozen.
• sweet basil/ocimum basilicum/bai ho ra pha- fresh leaves – a few.
• coconut milk powder to make about 250 ml of coconut milk or a good canned one,
• chicken meat cut into strips/slices- 200 gms
• optional- thai chili - 1 sliced, trust me you wont want more than 1 
• optional vegetables- slices of carrots, mushrooms, etc, if you want 
• optional coriander leaves and stems- to give a brighter green colour and some fresh herb flavour

the process of transforming these to some yum  thai curry.

1. heat oil add curry paste, sir fry a little, then add chicken stock, lime leaves, fish sauce,sugar , coconut milk and simmer.
2. Add the eggplant and the chicken and bring to a boil. One  can add more or less coconut milk/cream depending on how thick you want your curry to be. Its also one reason ,why i prefer to use coconut milk powder. Add vegetables at this stage too, if at all.
3. Taste for seasoning, add more sugar if you feel that its too hot, but the green curry is always the hotter one.
4. Tear the basil leaves and add them in. Add also the coriander paste , for the extra green-ness. Serve with steamed jasmine rice, or sticky rice.