Basil stem

Roasted mushroom stems, as desired • fresh Thai basil • small can lychees • cherry tomatoes • red chili pepper • green chili pepper • red curry paste (about 3 1/2 tablespoons) • coconut milk (120 ml) • water (120 ml) • vegetable oil (15 ml) • coconut sugar (4 grams) • soy sauce (30 ml)

chicken breast (cut into bite-sized pieces) (about 100 grams) • green curry paste • shrimp paste • coconut milk (about 250 ml) • palm sugar • seasoning powder • small boiled potato (diced) • small onion (diced) • Thai eggplants • kaffir lime leaves (torn, stems removed) • red chili peppers (sliced diagonally) • Thai basil leaves •

fresh thin rice noodles, blanched (50 grams) • dark soy sauce • oyster sauce • small shallot, chopped • preserved radish (without garlic) • fresh holy basil leaves, stems removed • large egg

squid • young coconut • young coconut meat (about 100 grams) • green curry paste • shrimp paste • coconut milk (250 ml) • palm sugar • seasoning powder • Thai eggplants • winter melon (about 200 grams) • kaffir lime leaves (torn, stems removed) • red chili peppers (sliced diagonally) •

crispy pork belly (about 225 grams) • coconut cream (about 240 ml) • water or thin coconut milk (about 240 ml) • fish sauce (about 7 ml) • palm sugar (about 7 grams) • red chili, sliced diagonally • Thai basil leaves (about 10 grams) • Curry Paste Ingredients • dried bird's eye chilies • dried red chilies, stems removed, soaked until soft and squeezed dry • shallots, peeled • garlic, peeled •

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

–2 tablespoons green bird’s eye chilies • galangal • lemongrass • coriander seeds • cumin seeds • kaffir lime peel • –2 tablespoons shallots • black peppercorns • garlic • cilantro roots • cilantro stems • salt •

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