1 tbsp roughly chopped fresh Thai basil
2 green chillies, roughly chopped
1 Thai red chilli, deseeded and roughly chopped
1 red chilli, diced
2 tbsp roughly chopped fresh coriander stalks
1 tbsp roughly chopped fresh coriander leaves
1 small piece of galangal, peeled and roughly chopped
1 tsp peeled and minced fresh galangal
4 garlic cloves, roughly chopped
2 garlic cloves, roughly chopped
2 lemongrass sticks, roughly chopped
2 limes, juice only
1 mango, peeled and roughly chopped
3 small Thai shallots, peeled and thinly sliced
6 spring onions, roughly chopped
400ml/14fl oz coconut milk
2–4 tbsp Thai fish sauce
handful salted peanuts
soy sauce, to taste
1 tbsp vegetable oil
250g/9oz clams, scrubbed and debearded
3 small to medium fresh cuttlefish, around 450g/1lb in weight, cleaned
400ml/14fl oz fish stock
1 small cooked lobster, cut into pieces, head discarded
250g/9oz mussels, scrubbed and debearded
250g/9oz prawns, peeled and butterflied
4 lime leaves