Coconut

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

coconut flour (100 grams) • vital wheat gluten (190 grams) • pink salt • erythritol • coconut milk (250 ml) • coconut milk (100 ml) • coconut oil • yeast • warm water at 122°F (50°C) • egg yolk, for brushing

eggs • coconut oil (120 ml) • coconut flour (60 grams) • sea salt • baking powder

all-purpose flour (about 120 grams) • unsalted butter (about 55 grams) • salt • sugar • Greek yogurt (about 28 grams) • steamed taro (about 300 grams) • young coconut meat (about 100 grams) • Coconut water, as needed to loosen the filling • filling starch (about 15 grams) • sugar (about 50 grams) • yogurt (about 70 grams) + 1 tablespoon milk (about 20 grams) • coconut milk (about 90 grams)

large egg (about 60 grams) • 99% dark chocolate • coconut oil • powdered erythritol • unsweetened cocoa powder • almond flour • salt

chicken (500 grams) • coconut milk (500 grams, 1 carton) • zucchini • bell peppers • lime • fresh basil • large onion, sliced • cornstarch • sugar • fish sauce • light soy sauce • curry paste •

Canned or fresh water chestnuts • Food coloring of your choice • Water for mixing with food coloring • tapioca starch (about 120 grams) • arrowroot starch (about 16 grams) • Simple syrup (equal parts water and sugar) • Jackfruit for garnish • Clear jelly mixture • water (500 ml) • agar powder (about 5 grams) • granulated sugar (about 100 grams) • Coconut jelly mixture •

rice flour (250 grams) • tapioca flour (125 grams) • arrowroot flour (or substitute with cornstarch) • cooked and finely mashed purple sweet potato (60 grams) • thin coconut milk (700 ml) • palm sugar (100 grams) • granulated sugar (150 grams) • salt • thick coconut milk (700 ml) • salt (adjust to taste) • rice flour (60 grams)

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)

coconut milk (500 ml) • tapioca starch • sugar (1 kg) • Cold water for soaking the rubies (Tip: Use ice water to soak the cooked rubies so they don't stick together) • palm sugar • Food coloring • salt • Jicama or water chestnut (use your preference) • Pandan

coconut milk (250 ml) • massaman curry paste (50 grams) • panang curry paste (20 grams) • palm sugar (80 grams) • concentrated tamarind paste • roasted peanuts, ground (50 grams) • roasted cashews, ground (50 grams) • salt

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

glutinous rice flour (about 150 grams) • tapioca flour (about 15 grams) • pandan juice • corn juice • carrot juice • water • thin coconut milk (about 350 ml) • thick coconut milk (about 100 ml) • granulated sugar • salt

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 •

shredded raw taro root • shredded raw purple sweet potato • glutinous rice flour (about 50 grams) • brown sugar (about 40 grams) • coconut milk (about 180 ml) • salt • Vegetable oil (for greasing the pan when frying pancakes)

cooked sticky rice (about 3 kilograms) • bananas • coconuts, use only the thick coconut cream • garlic • whole black peppercorns • ground pork with some fat (about 600 grams) • peanuts • granulated sugar (about 200 grams) • young coconut leaves, enough to wrap all the filling • pandan leaves, squeeze for juice • peanuts (about 200 grams)

chicken meat (about 250 grams) • dried chili peppers • lemongrass • galangal • kaffir lime leaves • tomatoes • mushrooms (about 80 grams) • chopped fresh chili peppers • shallots • ladles tamarind juice (about 1/2 cup or 120 ml) • ladle lime juice (about 2 tablespoons or 30 ml) • salt •

chicken thigh • coconut milk (about 500 ml, use your preferred brand) • yellow onion • tomato • limes • Tamarind paste (optional) • lemongrass, sliced diagonally • galangal • shallots, smashed • cilantro roots, smashed • kaffir lime leaves, torn • dried or fresh red chilies •

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

clear agar powder • granulated sugar (about 3/4 cup) • water (about 4 1/4 cups) • pandan leaves • salt • agar powder • granulated sugar (about 2/3 cup) • salt • ripe mangoes • coconut milk (about 2 cups) • water (about 2 cups)

eggs • straw mushrooms • set galangal, lemongrass, and kaffir lime leaves • culantro (or substitute with cilantro) • Chili peppers, to taste • shallots • limes • Thai chili paste (nam prik pao) • fish sauce • unsweetened soy milk, evaporated milk, or coconut milk

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) •

chicken breast or thigh, sliced (about 400 grams) • coconut milk (about 400 grams) • water (500 ml) • lemongrass, bruised and sliced • young galangal, sliced into 6 pieces (about 100 grams) • shallots, smashed • small handful cilantro, chopped • kaffir lime leaves, torn • oyster mushrooms • straw mushrooms or white mushrooms • Thai bird’s eye chilies, sliced or smashed, to taste • dried chilies (optional, for aroma and color) •

rice flour (120 grams) • arrowroot flour • coconut sugar (200 grams) • water (450 grams) • coconut milk (300 grams) • rice flour (30 grams) • granulated sugar • salt

young coconut shoots (about 450 grams) • large raw shrimp, peeled • Southern Thai yellow curry paste (gaeng som paste) • tamarind juice • lime juice • fish sauce (adjust to taste) • palm sugar • water (about 500 milliliters)

wedge green cabbage • mushrooms • coconut milk • boneless chicken thigh • salt • small shallots • galangal root • lemongrass • lime • kaffir lime leaves, torn • culantro (or substitute with cilantro) • Thai chilies

chicken drumsticks • coconut milk (800 ml) • water (1 liter) • galangal • lemongrass • tomatoes (use 2 if large) • -inch piece tamarind pulp • salt • sugar • dark soy sauce • limes • small shallots •

chicken drumsticks or thighs • coconut milk (about 500 grams) • chicken blood (optional) • Oyster mushrooms or other mushrooms, as desired • Chicken giblets (optional) • Galangal • Lemongrass • Kaffir lime • Red chili peppers • Bird’s eye chilies • Cilantro • Culantro

coconut milk (400 ml, about 1 can) • Khanom Krok flour mix (250 g) or substitute with a mix of rice flour and a little tapioca flour • clear limewater (120 ml) or use hot water if unavailable • hot water (100 ml) • granulated sugar • ladle cooked jasmine rice • coconut cream or canned coconut milk (400 ml) • salt (adjust to taste if you prefer less salty) • Khanom Krok flour mix • granulated sugar (60 g) / For less sweetness, use 3–4 tablespoons (40–50 g) / For more sweetness, use 1/3 cup (70–80 g)