Bambooshoot

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

cooked fresh bamboo shoots (500 g) • yanang leaf juice (700 ml) • Mushrooms of your choice, such as oyster mushrooms, or a mix, as desired • acacia leaves (cha-om) (150 g) • lemon basil leaves (bai maeng-lak) (50 g) • fermented fish sauce (pla ra) (100 ml) • MSG • fish sauce • shallots • lemongrass, sliced • Red chili peppers, to taste, for desired spiciness • toasted rice or (soaked sticky rice, pounded finely)

chicken thighs • Red curry paste • (about 2 cups/500 ml) bamboo shoots, drained • Thai basil and kaffir lime • Fish sauce

fresh bamboo shoots, boiled (300 grams) • yanang leaf juice (about 710 ml) • earthstar mushrooms or other mushrooms of your choice (150 grams) • pumpkin, cut into pieces (200 grams) • ground soaked glutinous rice (soak glutinous rice, then pound until fine) • salt • flavorful fermented fish sauce (pla ra) • fish sauce • dried chilies • shallots • lemongrass, sliced • chopped green onions, sweet basil leaves, and acacia leaves (cha-om) •

salmon head • pickled bamboo shoots (about 200 grams) • lime juice • seasoning powder • palm sugar • salt • fresh bird’s eye chilies • small red onion (shallot) • fresh turmeric • salt • shrimp paste • water (about 240 ml)

bamboo shoots for soup • pumpkin • zucchini • straw mushrooms • acacia leaves (cha-om) • Thai basil leaves • lemongrass • small shallot • Thai chilies • sticky rice • yanang leaves • water (about 1/2 liter) •

bamboo shoots with yanang leaf extract (ready-to-cook) • toasted rice powder • ladle (about 1/4 cup or 60 ml) fermented fish sauce (pla ra) • fish sauce • Fresh chili peppers • Shallots • Lemongrass • Thai basil • Acacia leaves (cha-om) • Roselle flowers (okra can be substituted)

sea bass (about 200 grams) • pickled bamboo shoots (about 300 grams)

pickled bamboo shoots (about 200 grams) • boneless, skinless chicken thighs, cut into pieces (about 300 grams) • coconut milk (about 250 ml) • water (about 200 ml) • red curry paste • coconut sugar • fish sauce

Small fresh bamboo shoot (enough for 1 serving) • Water spinach (optional) • Pork (substitute with fresh fish if preferred) • Water (enough to cover the vegetables) • fish sauce, 1/2 teaspoon salt • lime • ladles (about 1/2 cup or 120 ml) tamarind juice • palm sugar • shallots • garlic • small dried chilies plus 3 large dried chilies • lemongrass •

bamboo shoots, sliced (about 1 kg) • chicken drumsticks and wings, chopped into pieces (about 1 kg) • chicken blood (optional) • fresh coconut milk, separated into thick and thin parts (about 1 kg) • red curry paste (about 100 grams) • fresh chili peppers • Thai basil • kaffir lime leaves • fish sauce • salt • brown sugar • chicken bouillon powder

shredded pickled bamboo shoots (about 10.5 oz/300 grams) • (about 3.5 oz) red curry paste • (about 10.5 oz) chicken feet • coconut milk (1 liter) • water (1 liter) • fish sauce • palm sugar • kaffir lime leaves • Fresh Thai basil leaves, to taste • green and 1 red chili pepper, sliced

chicken leg quarters • pickled bamboo shoots (about 75 grams) • fresh Thai basil leaves • red chili peppers • coconut milk (about 180 ml) • red curry paste • granulated sugar • seasoning powder (such as chicken bouillon) • fish sauce (about 15 ml) • water (about 480 ml)

catfish, sliced into steaks (1 kg) • pickled bamboo shoots (1/2 kg) • Juice of 3 limes • mixed Thai bird’s eye chilies, wild chilies, and Karen chilies (100 grams) • fresh turmeric root • garlic • salt • shrimp paste

catfish (cleaned with salt water) (200 grams) • pickled bamboo shoots (100 grams) • tamarind paste • palm sugar • lime juice • seasoning powder • salt • For the curry paste: • fresh Thai bird’s eye chilies • garlic • small red onion (shallot) • fresh turmeric •

fish sauce (30 ml) • seasoning powder • coconut milk (about 150 grams) • boiled bamboo shoots • chicken (about 300 grams) • fresh Thai basil • red curry paste (about 300 grams) • water (250 ml)

pickled bamboo shoots (about 100 grams) • chicken thighs • fresh Thai basil leaves • heaping tablespoon red curry paste • small box coconut milk (about 6.8 fl oz or 200 ml) • fish sauce • palm sugar • water (about 600 ml)

bamboo shoots (about 1 kg) • coconut cream (about 1 kg) • Coconut milk (for thinning) • chicken breast or thigh, sliced (about 0.5 kg) • pork meatballs (about 0.5 kg) • red chili peppers • red curry paste, finely ground (about 200 grams) • kaffir lime leaves, torn into pieces • Fish sauce • Sugar

fresh bamboo shoots, sliced • pork • fresh Thai basil leaves • kaffir lime leaves • red chili peppers • red curry paste • coconut milk • pork blood (optional) • fish sauce • sugar • MSG (optional) • seasoning powder •

stewing chicken – clean and cut into pieces. Place in a pot with 10 torn kaffir lime leaves, 1/2 tablespoon salt, 2 tablespoons fish sauce, and enough water to cover the chicken. Simmer over medium heat for 20 minutes or until tender • boiled bamboo shoots (from a vacuum-sealed bag) – rinse and boil in water, then discard the water once • coconut milk (both thick and thin parts) – heat and stir until the coconut cream separates and becomes oily, then set aside • red curry paste • ground roasted cumin • ground roasted coriander seeds • torn kaffir lime leaves for the curry • red or green spur chilies, sliced • Thai basil leaves • fish sauce (for seasoning)

bamboo shoots in brine (Maeban brand or similar) • spring roll wrappers • ground pork (250 grams) • soaked glass noodles, cut into short pieces (120 grams) • fish sauce • soy sauce • granulated sugar • whole black peppercorns • cilantro roots • garlic cloves • salt • shiitake mushrooms, to taste •

chopped chicken thigh (about 100 grams) • green curry paste • shrimp paste • coconut milk (250 ml) • palm sugar • seasoning powder • fresh bamboo shoots, sliced (about 100 grams) • kaffir lime leaves, torn with stems removed • red chili peppers, sliced diagonally • Thai basil leaves

pickled bamboo shoots, sliced (Maeban brand or similar) • coconut milk (300 ml) • red curry paste • fish sauce • palm sugar • red chili pepper • Chinese sausage (lap cheong), as desired • Fresh Thai basil leaves, as desired • water (500 ml)

boneless, skinless chicken thighs (250 grams) • chicken blood (150 grams) • bamboo shoots (100 grams) • keto red curry paste • coconut milk (150 ml) • water (150 ml) • –2 tablespoons keto fish sauce • salt • erythritol • Thai basil and sliced red chili, to taste

grilled chicken thighs (cut into bite-sized pieces) • coconut milk (8.5 fl oz / 250 ml) • curry paste for coconut milk • shrimp paste • water (about 240 ml) • pickled bamboo shoots (200 grams, rinsed well) • Thai basil leaves • fresh red bird’s eye chilies (sliced diagonally) • kaffir lime leaves (torn, stems removed) • palm sugar • seasoning powder • Salt, to taste

coconut milk (750 ml) • red curry paste • chicken feet (1 kilogram) • pickled bamboo shoots (400 grams) (see tip) • chicken blood • water (750 ml) • fish sauce • palm sugar or coconut sugar • torn kaffir lime leaves • Thai basil leaves • sliced red and green chili peppers

fresh chili peppers • garlic • shallots • whole peppercorns • lemongrass • fingerroots • pork belly (about 300 grams) • boiled bamboo shoots (about 500 grams) • coconut milk (250 ml) • large chili peppers • kaffir lime leaves • palm sugar •

boiled forest bamboo shoots • fresh chilies • roasted or grilled garlic • roasted or grilled shallots • sliced ginger leaves • fermented crab paste • salt • fish sauce • Chopped cilantro and green onions

bamboo shoots, sliced • chicken thighs, cut into pieces • chili garlic paste • basil leaves • soy sauce • sugar • fish sauce • chicken bouillon • oyster sauce • water

fish, sliced • pickled bamboo shoots • lemongrass • shallots • dried chilies • kaffir lime leaves • ladle fermented fish sauce • Knorr seasoning • green onion, cut into pieces • water (about 500 ml)