Pea

cooked snap peas (about 50 grams) • cooked carrot slices (about 50 grams) • cooked shimeji mushrooms (about 50 grams) • oyster sauce

green apple, diced (if you have water chestnuts, you can use those instead) • butterfly pea flower tea (150 ml) • tapioca starch • dried butterfly pea flowers • hot water (450 ml) • ice cubes • half & half (180 ml) • sweetened condensed milk • vanilla extract

(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

beef chuck with some fat, cut into bite-sized pieces (about 1 kg) – Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside • coconut milk, separated into thick and thin parts (about 1 kg) – Simmer the thick coconut milk until the oil separates and set aside • red curry paste (about 100 grams) • pea eggplant (about 200 grams) • kaffir lime leaves • red chili and 1 green chili, cut into pieces • Thai basil • fish sauce (adjust to taste depending on your curry paste)

glutinous rice (about 1.5 kg) • sugar (about 1 kg) • coconut milk (about 2 kg) • Butterfly pea flower water for soaking the rice • Ripe mangoes, as desired • coconut milk (about 0.5 kg) • salt • cornstarch

glutinous rice, soaked overnight in butterfly pea flower water (about 200 grams) • coconut milk (240 ml) • palm sugar (about 36 grams) • salt • concentrated butterfly pea flower water

(about 300 grams) Thai sticky rice (glutinous rice) • Concentrated butterfly pea flower water (for soaking rice and mixing with coconut milk) • (about 2/3 cup) coconut cream mixed with butterfly pea flower water • stevia sugar • salt • Ripe mango • Toasted sliced almonds for topping (or use your preferred topping)

grated cassava • butterfly pea flower water (boil to extract color) • granulated sugar • grated coconut (white part only) • salt • Small steaming

pork tenderloin, cut into 2 cm (about 3/4 inch) thick slices • garlic, whole (do not crush) • small potatoes, sliced into 1.5 cm (about 1/2 inch) rounds • large carrot, cut into large pieces • dried rosemary • ground cinnamon • chicken bouillon cube • red wine (from a convenience store, non-carbonated, chilled) • freshly ground black and white pepper • salt • ladles tomato ketchup • salted butter •

rice flour (about 240 grams) • arrowroot flour (about 8 grams) • tapioca flour (about 16 grams) • water (about 240 ml) • butterfly pea flower water (or 1/2 teaspoon purple food coloring) • sweet preserved radish, finely chopped (about 120 grams) • minced garlic (about 8 grams) • roasted peanuts, coarsely ground (about 140 grams) • salt • palm sugar (about 36 grams) • cilantro roots, cut into pieces • garlic •

cooked jasmine rice (about 320 grams) • ham, diced (about 100 grams) • cashew nuts (about 60 grams) • raisins (about 40 grams) • diced carrots and green peas (about 50 grams) • scallions, sliced • shrimp, peeled and deveined • large eggs • diced pineapple (about 180 grams) • finely minced garlic • diced onion (about 50 grams) • curry powder •

chicken meat • garlic, minced • small onion, finely diced • frozen mixed vegetables (carrots, peas, corn) • medium potato, steamed until half-cooked and diced • medium purple sweet potato, steamed and diced • cilantro, chopped • olive oil • salted butter • curry powder • ground nutmeg • ground cumin •

oysters (120 grams) • duck egg • all-purpose flour (about 8 grams) • water (about 30 ml) • To taste: black pepper, fish sauce • To taste: sliced green onions, cilantro, red chili • To taste: bean sprouts or pea shoots • To taste: lime

sago pearls (about 1 cup) • granulated sugar (about 1 1/4 cups) • water (about 3/4 cup plus 1 tablespoon) • coconut milk (about 1 cup) • Food coloring as desired (I used natural colors from butterfly pea flowers, pandan juice, pumpkin juice, and red syrup) • pandan leaves • salt • Young coconut meat to taste (steam for 5 minutes)

catfish (800 grams) • red curry paste • sliced fingerroot (or ginger if unavailable) • thinly sliced red chili peppers • fresh Thai basil leaves • pea eggplants • sugar • coconut milk (about 600 ml) • salt • fish sauce • water (about 120 ml) • vegetable oil

chicken breast (for frying) (about 100 grams) • sausage link • unsalted butter (about 20 grams) • garlic (diced) • chicken ham (diced) • diced onion (about 30 grams) • diced tomato (about 30 grams) • little green peas • jasmine rice • ketchup • soy sauce • seasoning sauce •

tapioca flour (use a standard rice measuring cup) (about 250 grams) • Food coloring (as desired, or you can use butterfly pea water, beetroot juice, or pandan juice) • Water • coconut milk (250 ml) • salt • granulated sugar

beef chuck (or your preferred cut) • green curry paste • red curry paste • Thai eggplant • pea eggplant • Thai basil • coconut milk

garlic • small shallots • small dried chilies + 8 large dried chilies • grilled fermented soybean (can substitute with shrimp paste if no allergies) • ground roasted coriander seeds • Sichuan peppercorns • ground cinnamon • lemongrass • galangal • cilantro roots • kaffir lime zest • roasted peanuts •

Spaghetti noodles • Olive oil • Salt • green curry paste • Fish balls, blanched until cooked (or use your preferred protein) • evaporated milk or coconut milk • fish sauce • sugar • Seasoning powder • Fresh basil leaves, as desired • Thai eggplant, as desired • Pea eggplant, if you like (we didn't use it) •

(500 grams) Thai glutinous (sticky) rice • Large piece of alum for scrubbing rice • Shelled mung beans, as desired • coconut cream (220 grams) • plus 2 tablespoons granulated sugar (225 grams) • salt • pandan leaf juice • butterfly pea flower juice • coconut cream (250 grams) • plus 2 tablespoons water (130 grams) • salt • rice flour

Boneless chicken thighs • Chicken carcass • Chicken feet • Chicken blood (optional, can omit if unavailable) • Green curry paste • Coconut milk • Thai eggplant • Fresh Thai basil • Kaffir lime • Red chili peppers • Pea eggplant

chicken • chicken blood (optional) • green curry paste • coconut milk • Thai eggplants • pea eggplants, fresh basil

grilled or fried chicken (500 g) • red curry paste (300 g) • coconut milk (300 ml) • diced pineapple • cherry tomatoes • kaffir lime leaves, washed and torn • Fresh Thai basil, to taste • pea eggplants, washed and picked (200 g) • Thai eggplants, halved and soaked in water to prevent browning (300 g) • palm sugar • chicken broth (200 ml) • Salt or fish sauce, to taste

mature winter melon (about 4 kg) • granulated sugar (about 2 kg) • coconut milk (about 2 liters, infused with candle smoke if available) • Flesh from 10 young coconuts, sliced into strips (add jackfruit if you have it) • fine salt • Natural food coloring, such as pandan leaves, butterfly pea flowers, mulberries, or gardenia seeds

small plate shredded green papaya • cooked salted pickled crabs • small head Thai garlic • fresh and dried chilies (very spicy!) • lime • Thai eggplants • pea eggplants • cherry tomatoes • tamarind juice (about 30 ml) • fish sauce (about 30 ml) • rich fermented fish sauce (about 30 ml) • MSG (optional) •

the amount of panaeng curry paste from the previous recipe, about 4-5 tablespoons (made with 3 heads garlic, 20 shallots, 16 dried chilies + 8 large dried chilies, 1 tablespoon galangal, 2 stalks lemongrass, 4 teaspoons coriander seeds, 1/2 teaspoon Sichuan peppercorns, 1 teaspoon cinnamon, 3 cilantro roots, 1 tablespoon peanuts). See previous recipe for details • cumin seeds • coriander seeds • Sichuan peppercorns • cardamom pods • black peppercorns • galangal • salt • cilantro roots • pork shoulder (about 250 grams) • coconut milk (about 400 grams) • Torn kaffir lime leaves and pea eggplants •

king mackerel fish balls • coconut milk (250 grams) • green curry paste • winter melon • little pea eggplant • Thai basil leaves • sliced fingerroot • torn kaffir lime leaves • palm sugar • fish sauce

chicken carcasses or your choice of chicken or pork meat • red curry paste • coconut milk (250 ml) • Thai basil • kaffir lime leaves, thinly sliced • Thai eggplants • clusters pea eggplants • bird’s eye chilies • chicken bouillon • salt

mixed sticky rice (about 600 grams) • white beans (about 200 grams) • green peas (about 200 grams) • ripe bananas (such as Thai Namwa or regular ripe bananas) • coconut milk (320 ml) • water (30 ml) • sugar (about 500 grams) • Pandan leaves, washed and cut into 2-inch pieces • Pandan extract (optional) • salt • Kitchen twine or string for tying