Easy

young coconut with water and flesh • cold-pressed coconut oil (100 ml) • unsweetened almond milk (100 ml)

For the batter: • cake flour (110 grams) • baking powder (9 grams) • sugar (30 grams) • salt • Carrot mixture: • grated carrot (150 grams) • large egg • sugar • whole milk • melted butter

Shrimp, as desired • Squid, as desired • water (1 liter) • large piece galangal • preserved salted radish • light soy sauce, or to taste • seasoning sauce, or to taste • fish sauce, or to taste • water (1 liter) • Minced garlic, as desired • Chinese celery • Ground white pepper, as desired

pickled bamboo shoots in brine (about 150 grams; 1 package = 17.6 oz/500 grams) • ground pork (about 100 grams) • Thai red chilies • garlic • vegetable oil (15 ml) • fish sauce (5 ml) • fresh Thai basil leaves • Seasoning powder, sugar, or other seasonings to taste

palm sugar (or light brown sugar) • tamarind juice (about 240 ml) • fish sauce • chopped shallots • chopped pickled radish • Rice stick noodles or Chantaboon noodles, soaked in water for 15 minutes before cooking • Eggs • Shrimp • Fried firm tofu, cut into • Dried shrimp • Bean sprouts • Garlic chives •

Namwa bananas (choose ones that are yellow with a hint of green, not overly ripe) • palm oil (1 liter) • banana fritter flour mix (about 350 grams) • granulated sugar (about 100 grams) • salt • water (use as needed) • grated coconut (squeeze out the coconut milk first) • white sesame seeds

medium banana blossom • ground pork • red curry paste • kaffir lime leaves, thinly sliced • all-purpose flour • salt (optional, if the curry paste is already salty, you can skip) • granulated sugar • fish sauce • Oil for frying • kaffir lime leaves, torn • lime (for soaking the banana blossom to prevent browning) • Adjust the seasoning ingredients to taste, as each household may prefer different flavors

long beans (about 7 oz or 200 grams) • fresh lime • garlic • Thai bird’s eye chilies • dried chilies • fish sauce (45 ml) • fermented fish sauce (pla ra) (45 ml) • palm sugar (about 30 grams) • tamarind paste (15 ml) • MSG (optional)

large egg (for a light eater) • fish sauce • MSG (optional) • Cooking oil

instant ramen noodles • ground pork • vegetables of your choice • granulated sugar • oyster sauce • soy sauce • seasoning powder • chili peppers and garlic • fish sauce • fresh Thai basil

Young galangal, sliced into small • Lemongrass • Kaffir lime • Shallots, smashed or sliced as desired • Roasted dried chilies • Smashed Thai bird’s eye chilies • Coconut milk (carton) • Lime • Fish sauce • MSG (optional) • Chicken bouillon powder (optional) • table salt •

For the base: • rice flour (about 1/3 cup) • mung bean flour • arrowroot flour • palm sugar (about 100 grams; adjust to taste) • thin coconut milk (about 240 ml) • concentrated pandan juice (about 60 ml; you can use store-bought pandan extract) • For the topping: • rice flour (about 1/4 cup) • thick coconut milk (about 480 ml) • salt

small package glass noodles • ground pork • large eggs • garlic chives • rice paper • Fish sauce • Sugar • Black pepper • Sweet chili sauce • carrot • green leaf lettuce • little black pepper

Nam Ngiao curry paste • Pork ribs, cut into • Pickled mustard greens • Tomatoes • Rice noodles (khanom jeen) • Cucumber • Lime

small cup (about 5 tablespoons) ready-made mussel pancake flour mix • Cold water • soy sauce • small cloves garlic • little ground or whole black pepper • cilantro root • mussels • sweet chili sauce • chili sauce • Chopped cilantro and green onions, to taste

(about 4 cups) Thai glutinous rice, divided into 3 portions (soak each portion in 1 cup (250 grams) pandan water, 1 cup (250 grams) butterfly pea flower water, and 1 cup (250 grams) plain water) • fresh coconut cream • granulated sugar • salt • pandan leaves • fresh coconut cream • rice flour • salt • butterfly pea flowers • pandan leaves

mussels • carrot, julienned • eggs • crispy frying flour (about 120 grams) • cold water (about 240 ml) • little ground black pepper • chili sauce • sweet chili sauce

spring roll wrappers • mint • carrot • green apple • grilled chicken

Small box of Vermont brand Japanese curry roux (extra spicy) or any Japanese curry roux, extra spicy • potatoes (add more if you like) • carrot • onions • pork shoulder, cut into bite-sized cubes (about 500 grams) • red chili peppers (such as Fresno or red jalapeño) • apple • Unsalted butter (or use vegetable oil if you don't have butter) • Table salt • Water • honey

–2 tablespoons vegetable oil (15–30 ml) • acacia leaves (about 50 grams) • –4 large eggs • –14 ounces chopped napa cabbage and other vegetables of your choice (200–400 grams) • –2 tablespoons gaeng som curry paste (15–30 ml) • tamarind paste (45 ml) • fish sauce (22 ml) • palm sugar (30 ml) • –2 limes

coconut milk (about 1000 ml, 1 carton) • Massaman curry paste • chicken drumsticks with thighs attached • yellow onions, cut into quarters • potatoes, cut into bite-sized pieces • roasted peanuts • Palm sugar to taste - fish sauce to taste - tamarind paste to taste • Small tomatoes, as desired • vegetable oil (for stir-frying the curry paste)

Spring roll wrappers (store-bought) • noodles (mung bean vermicelli) • Cabbage • Shiitake mushrooms • Carrot • Soy sauce • Oyster sauce • Sesame oil • Ground white pepper

Ingredients: • cake flour (80 grams) • evaporated milk (250 ml) • unsalted butter (50 grams) • large eggs • vanilla extract • pandan juice • Green food coloring, as desired • ripe mango, diced • sweetened sticky rice (150 grams, store-bought is fine) • Coconut sauce for serving (usually included with store-bought sticky rice)

egg • green onion • small handful of bean sprouts • sweet preserved radish, chopped • sliced shallots • dried small shrimp • firm tofu • peanuts • vegetable oil or pork fat • thin rice noodles or Chantaboon rice noodles (100 grams) • chili flakes (optional, skip if you don't like spicy) • palm sugar •

small young winter melon (peeled and cut into pieces) • chicken thighs (chopped) • fresh Thai basil leaves (leaves picked) • kaffir lime leaves • red chili peppers (sliced for garnish) • green curry paste • red curry paste • coconut milk (about 1 cup or 250 ml) • palm sugar • fish sauce • seasoning powder • water (300 ml)

coconut milk (about 240 ml) • chicken (about 250 grams) • water (about 240 ml) • Thai chili peppers • kaffir lime leaves, thinly sliced • Thai basil leaves • Thai eggplants, sliced • fish sauce • light soy sauce • sweetener

chicken leg quarters • Massaman curry paste • potatoes • carrot • fish sauce • granulated sugar • tamarind paste • coconut milk (about 500 milliliters) • small packs (about 2 ounces/60 grams total) cashew nuts

Shallots • Oil • Palm sugar • Water • Tamarind paste • Fish sauce • Fresh shrimp • Firm yellow tofu • Chopped sweet preserved radish • Pad Thai rice noodles • Water • Chili powder •

Sauce Ingredients • tamarind paste (about 180 ml) • palm sugar (about 2/3 cup, packed) • fish sauce (about 75 ml) • salt • This amount of sauce is enough for 2 batches. Store any leftover sauce in a bottle in the refrigerator. *** • Stir-Fry Ingredients • dried rice noodles (about 8.8 ounces) • medium shrimp, peeled and deveined • firm tofu, cut into pieces • large eggs • oil (about 45 ml) •

pork shoulder (about 200 grams) • Panang curry paste • coconut milk (about 150 ml) • palm sugar (about 1/2 tablespoon) • fish sauce • roasted peanuts, ground • red chili pepper • kaffir lime leaves