Curry paste

boneless, skinless chicken breast (about 300 g) • medium carrots • Green curry paste • small carton coconut cream • Chopped cilantro (optional)

chicken breast, • coconut milk • galangal or ginger • lemongrass • Kaffir lime leaves or peel • Mushrooms or porcini mushrooms • carrot • onion • red bell pepper • green onions • Chicken or vegetable broth • brown sugar •

purple eggplants • cremini mushrooms • tomatoes • sweet white onion • garlic cloves • coconut milk • water • soy sauce • curry powder • yellow curry paste • fennel seeds • coconut oil •

chicken (about 400 g) • onion • shallot • yellow curry paste • coconut milk (about 200 ml) • small can crushed tomatoes • flour • ginger

chicken breast, cut into pieces (or for a vegetarian version, use tofu) • large carrot or 2 medium carrots • medium leek • shallot • garlic • water (1 liter) • low-fat bouillon cubes (1 chicken and 1 vegetable, or both vegetable for vegetarian) • Black pepper • bay leaf • Parsley • fresh ginger • garlic, minced •

eggs • duck confit leg (or substitute with pork or 7 oz/200 g shrimp) • rice vermicelli noodles (200 g) • Shrimp heads (or 1 bouillon cube also works) • lemongrass • kaffir lime leaves (optional) • coconut cream (or coconut milk, about 200 ml, use your preference) • Thai red or yellow curry paste (laksa paste is even better if you have it) • Juice of 1/2 lime (or more to taste) • fish sauce (preferably from Phu Quoc) • Tofu puffs (or pan-fried tofu) • Cilantro •

leek • sweet potato • chopped onion • curry paste • coconut milk (about 250 ml) • Salt to taste • coconut oil