17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
4 teaspoons coriander seeds
2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160)
1 teaspoon whole black peppercorns
4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha)
6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
2 tablespoons chopped fresh cilantro roots or stems
5 small shallots, chopped (6 tablespoons)
1/4 cup chopped garlic
15 to 20 (1-inch-long) red prik kii noo (fresh bird\'s-eye chiles) or serrano chiles, finely chopped
2 teaspoons ga-pi (Thai shrimp paste)
1/2 teaspoon salt

Special equipment: a large (2-cup) mortar and pestle (preferably granite) or a mini food processor
thai, red, curry

1/2 pounds ground Fish-Catfish preferred
2 teaspoons soy sauce or fish sauce
1/2 pack Red Curry paste
1/3 cup Lime Zest
2 Egg Yog
Chopped string beans as you preferred
3 of sugar
1/2 cup chopped cucumber(for sauce)/chopped red peppers
4 cups of vinegar
beans, fish, egg, cucumbers, sugar, vegetables

3 cups Thai long-grain jasmine rice (about 1 1/2 pounds)
plow, ,