| Fresh long chilies |
1 tablespoon = 1/4 fresh chili
1 cup = 4 fresh chilies |
12 g
100 g |
|
| Dried long red chilies |
1 tablespoon = 1 dried chili, deseeded and soaked
1 cup = 15 dried chilies, deseeded and soaked |
2 g
25g
|
|
| Bird's eye chilies (scuds) |
1 teaspoon = 3 bird's eye chilies
1 cup = 30-odd bird's eye chilies |
6 g
90 g
|
|
| Lemongrass |
1 tablespoon = 1/3 small stalk of lemongrass
1 cup = 6-10 small stalks of lemongrass |
6 g
90 g
|
|
| Galangal, ginger, turmeric |
1 tablespoon = 10 thin slices
1 cup
|
10 g
150 g |
|
Red shallots
Deep-fried shallots
|
1 tablespoon = 2 small shallots or 1 large
1 cup = approximately 15 small or 8 large
1 tablespoon = 4 small shallots or 2 large
|
10 g
150 g
15 g
|
|
Garlic
Deep-fried garlic |
1 tablespoon = 2 medium cloves of garlic
or 5 cloves of Thai garlic
1 tablespoon = 3 medium cloves of garlic
|
10 g
15 g
|
|
| Coriander root |
1 teaspoon = 1 medium coriander root
1 tablespoon = 3-4 medium coriander roots
|
4 g
12 g
|
|
| Kaffir lime zest |
1 teaspoon = zest of approximately 1/4 kaffir lime |
8 g |
|
| Shrimp paste |
1 tablespoon |
22 g |
|
| White peppercorns |
1 teaspoon = 7-8 peppercorns
1 tablespoon = 20 peppercorns |
3 g
10 g
|
|
| White sugar |
1 tablespoon
1 cup
|
16 g
230 g
|
|
| Palm sugar |
1 tablespoon
1 cup
|
22 g
340 g |
|
