Beef fish

ground beef (210 grams) • red chilies • dried red chilies • garlic • Fresh holy basil leaves, to taste • oyster sauce • fish sauce • soy sauce (or shoyu) • sugar • water • vegetable oil

ground beef • Thai red chilies • garlic, minced • fish sauce • soy sauce • granulated sugar • fresh Thai basil leaves (to taste) • rice bran oil (or vegetable oil) • little water

minced pork and beef (300 grams) • red chili peppers • garlic • chili flakes • seasoning powder • soy sauce • fish sauce • sugar • holy basil leaves (100 grams) • oyster sauce

ground beef (250 grams) • Thai basil leaves, as desired • garlic • Thai bird’s eye chilies • red chili pepper • oyster sauce • granulated sugar • soy sauce • fish sauce • cooking oil • water

large egg • small bundle glass noodles, chopped • ground beef • finely chopped wood ear mushrooms • bean sprouts • White part of green onions, thinly sliced • Vietnamese rice paper wrappers, • coarsely crushed almonds • vinegar • red chili pepper, finely chopped, seeds removed (use Thai red chili for extra heat, if desired) • granulated sugar • Cilantro •

beef shank (about 450 grams) • Panang curry paste (any brand) • coconut milk (about 500 ml) • kaffir lime leaves • red chili pepper • fish sauce • palm sugar

beef chuck, cut into cubes (250 grams) • coconut milk, light (300 ml) • tamarind paste • Massaman curry paste • small potatoes • large onion • roasted peanuts • coconut sugar • coconut cream (250 ml) • fish sauce • bay leaves

beef, cut into cubes (1 kg) • Massaman curry paste (100 g) • coconut sugar (about 50 g) • tamarind paste (about 60 ml) • roasted peanuts (about 140 g) • large shallots • set mixed whole spices (such as cinnamon stick, star anise, cardamom pods, cloves) • sliced shallots (about 30 g) • sliced ginger (about 15 g) • garlic cloves (about 15 g) • coconut milk (500 ml) • fish sauce (30 ml)

large eggs • glass noodles (mung bean vermicelli) • fish sauce • oil for frying eggs • ground beef or ground pork (about 200 grams) • carrots • green onions • soy sauce • pork stock (about 710 ml) • water (about 240 ml)

beef short ribs (about 350 grams) • large potato • large yellow onion • large shallot • Massaman curry paste (about 35 grams) • coconut milk (250 ml) • cinnamon • cardamom pods • bay leaves • fish sauce • palm sugar • tamarind paste •

beef chuck (with some marbling) • turmeric powder • curry powder • baking soda • evaporated milk (about 240 ml) • sugar • oyster sauce • soy sauce • Chinese cooking wine or brandy (optional) • -inch bamboo skewers • Water • toasted white sesame seeds (about 200 grams), ground finely •

beef, cut into pieces (500 grams) • Thai eggplant, cut into wedges (400 grams) • boxed coconut milk (1,000 ml) • green curry paste (150 grams) • spur chilies, sliced diagonally • red bird's eye chilies, pounded • fresh Thai basil leaves • water (300 ml) • fish sauce • palm sugar • vegetable oil

sliced Wagyu beef (150 grams) • chayote squash • green curry paste • thick coconut milk (about 240 ml) • thin coconut milk (about 480 ml) • pink Himalayan salt • abalone fish sauce (or regular fish sauce) • stevia • Green Thai chilies, to taste • Thai basil leaves • Shirataki noodles or glass noodles, as desired • Boiled eggs

beef stew meat (900 grams) • Massaman curry paste (50 grams) • toasted cardamom pods • sweet potatoes (600 grams) • medium onions, quartered (about 7 oz each, 200 grams each) • roasted peanuts (80 grams) • coconut milk • tamarind paste (20 grams) • coconut sugar (60 grams) • fish sauce • table salt

beef with a little 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) • ground roasted cumin seeds (1/2 tablespoon) • ground roasted coriander seeds • fresh ivy gourd (about 1 kg) - Wash thoroughly, trim ends, cut in half lengthwise. Soak in salted water to remove sap and reduce bitterness. Squeeze out the seeds by hand, rinse, and drain well • kaffir lime leaves • each red and green spur chili, cut into pieces • Thai basil • fish sauce (adjust to taste depending on your curry paste)

Massaman curry paste (100 grams) • beef (500 grams) • coconut cream (360 ml) • coconut milk (500 ml) • roasted peanuts (15 grams) • boiled potatoes (250 grams) • onions (100 grams) • bitter orange juice (30 grams) • palm sugar (to taste) • tamarind paste (to taste) • fish sauce (to taste) • cardamom pods •

beef, cut into pieces and simmered until tender • Panang curry paste • coconut milk (250 ml) • palm sugar • fish sauce • Pea eggplants, as desired • Kaffir lime leaves, torn, as desired

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)

braised beef (500 grams) • coconut milk (200 grams) • red curry paste • Eggplant, as desired • Thai basil, as desired • salt • palm sugar • fish sauce • red chili peppers, sliced diagonally • Water, • vegetable oil

ground beef • Thai bird’s eye chilies • dried red chilies • holy basil leaves (about 10 grams) • fennel leaves • garlic • oyster sauce • fish sauce • sugar • salt

beef shank (about 400 grams) • red curry paste (about 100 grams) • ground cumin • coriander seeds, toasted and ground • coconut milk (about 500 ml) • yellow onions • potatoes • roasted peanuts • fish sauce • palm sugar or granulated sugar • tamarind paste • If you have bay leaves or cardamom pods, toast them until fragrant and set aside

beef (300 grams) • canned coconut milk (250 grams) • water (300 grams) • rice bran oil • green curry paste • southern Thai curry paste • each red and green spur chilies, yellow chilies, and bird’s eye chilies • kaffir lime leaves • pea eggplants • Thai eggplants • cake palm sugar (or to taste) • fish sauce (or to taste)

beef (such as chuck or stew meat), cut into pieces • Panang curry paste • coconut cream • coconut milk • red spur chilies, sliced diagonally • pea eggplants • fish sauce • palm sugar or coconut sugar • kaffir lime leaves, torn or finely sliced • (about 12 ounces/350 grams) Thai basil leaves • Small or large basket of Thai rice noodles (kanom jeen), as desired

beef (about 400 grams) • coconut milk • Massaman curry paste (add cumin and cinnamon if you have them) • potatoes • onion • palm sugar • broth (pork or chicken) (about 480 ml) • fish sauce (adjust to taste) • Peanuts or cashews for topping

coconut milk (150 ml) • Massaman curry paste • cardamom pods • coconut milk (light or diluted) • beef (100 grams) • tamarind paste • bay leaves • fish sauce • palm sugar (20 grams) • potato (cut into large cubes) • onion (cut into large cubes) • roasted peanuts (20 grams)

sliced beef (about 180 grams) • fresh bamboo shoots, boiled and cut into small pieces • red curry paste • small bottle (about 1 cup/240 ml) coconut milk • water (about 100 ml) • Thai eggplants, cut into wedges and soaked in water • fresh Thai basil (leaves only) • Sliced red chili peppers • kaffir lime leaves, torn into pieces • Fish sauce • Coconut sugar

ground beef • glass noodles • red onion • cherry tomatoes • seedless limes • minced garlic • fish sauce • sugar • Chili sauce, to taste • cilantro • Red and green chili peppers, to taste

beef tenderloin (thinly sliced) • Panang curry paste • vegetable oil • coconut milk • sugar • fish sauce • red chili peppers (sliced diagonally) • kaffir lime leaves

sugar • fish sauce • oyster sauce • vegetable oil, just a little • pork ribs (can substitute with chicken/beef/tender pork ribs as desired) • lemongrass • kaffir lime leaves • garlic • bird's eye chilies • water

beef with fat, sliced 1.5-2 cm thick (about 1.1 pounds) • oyster sauce • soy sauce • fish sauce • black pepper • For the Jaew Dipping Sauce • fish sauce • thick tamarind juice • toasted rice powder and chili powder (use fresh) • palm sugar (adjust to taste) • shallots, thinly sliced • little cilantro or green onions for garnish