1._____ the Tua Nao until fragrant

1._____ the Tua Nao until fragrant and pound it fine.

2. Put the charred chilies in a mortar_____ (Negative) the salt before pounding the chilies very fine.

3. Add roasted Tua Nao to the mortar and ______ it fine.

4. Add chopped lemon grass, shallots, garlic and _____ it together.

5. Add gabpi and minced pork ____ well.

6. Set a wide frying pan with the oil. Fry the garlic until light golden ______ (Negative imperative sentence) extreme temperatures.

7. Add the chili paste and pork _____. Fry it until the pork is done.

8. In a mortar and pestle______bruise the tomatoes to release their juices.

9. Add the tomatoes to the frying pan. ________ (Negative imperative sentence) it in hot oil. Keep frying until the tomatoes soften.

10. Season flavors with salt and sugar and ______ with an assortment of fresh seasonal vegetables.

garlic, lime, kaffir lime, lemongrass, shallots, ginger, red and green chillies. lime leaves

add soaked Thai chilies, half of the shallots and half of the garlic to your mortar and pestle. Pound until smooth. *If you don't have a mortar and pestle, you can use a food processor. It won't have the same authentic flavor, but still be delicious!

Curry paste Method
*Add Roasted Dry Chili in mortar and pestle. Pound till it is a fine paste. Add Roasted garlic and shallot. *Keep Pounding until it becomes a fine paste. Then add salt, Shrimp paste. Mix till it becomes a fine paste.