Curry paste

pumpkin • zucchini • curry paste • mackerel • chili peppers • shallots, garlic, salt

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

small shallots • fresh fingerroot (about 1/4 cup or 20 grams) • dried red chilies • galangal • lemongrass (about 1/4 cup or 20 grams) • black peppercorns • garlic • kaffir limes (use both zest and leaves) • Coriander seeds (optional) • tempeh (about 200 grams; or substitute with your choice of protein) • unsweetened almond milk • Thai eggplant (about 200 grams) •

ladle (about 2 tablespoons) sour curry paste (gaeng som paste) • steamed mackerel (pla tu) • red chili peppers • granulated sugar • Chinese flowering cabbage (choy sum) • small head napa cabbage • lotus stems • long beans • sesbania flowers (dok khae) • ladles (about 1/2 to 2/3 cup; 120-160 ml) boiled fermented fish sauce (pla ra) • ladle (about 2 tablespoons) fish sauce • ladles (about 1/2 cup; 120 ml) tamarind juice •

boneless chicken thigh (150 grams) • Thai curry paste (50 grams) • coconut milk (8.8 oz / 250 grams) • large-cut onion (80 grams) • large-cut potato (150 grams) • coconut sugar • fish sauce • water • pork loin (300 grams) • ground black pepper • salt • large egg •

whole tilapia • sour curry paste • young melons • baby bok choy • cabbage • winter melon • sesbania flowers • carrot • fish sauce (about 60 ml) • fermented fish sauce (about 120 ml) • tamarind juice (about 80 ml) • sugar •

Nam Ngiao curry paste (packet) • pork spare ribs (about 300 grams) • pork bones (about 300 grams) • ground pork (about 200 grams) • chicken feet • water (1000 ml) • Dried red cotton tree flowers (dok ngio), to taste (add more if you like, less if you don't) • Tomatoes, to taste • Green onions and cilantro • soy sauce (about 30-45 ml) • granulated sugar (about 12 grams) • seasoning powder (RosDee or similar) •

boneless, skinless chicken thighs (about 400 grams) • Massaman curry paste mix (such as Lobo brand) • canned coconut milk (250 ml) • water (250 ml) • fish sauce • sugar • potato

glass noodles (80 grams) • thinly sliced pork (100 grams) • medium onion, cut into bite-sized pieces • medium tomato, cut into bite-sized pieces • fresh Thai basil leaves • kaffir lime leaves • green curry paste • whole milk (50 ml) • water • Vegetable oil, • fish sauce • little palm sugar

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

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) •

Green curry paste • Coconut milk • Fresh Thai basil • Kaffir lime • Red chili peppers (mild, such as spur chilies) • Chicken breast • Chicken blood tofu (optional) • Winter melon • Salt • Palm sugar • Shrimp paste • Water

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

Nam Ngiao curry paste • Pork ribs, cut into • Pickled mustard greens • Tomatoes • Rice noodles (khanom jeen) • Cucumber • Lime

water (240 ml) • Thai sour curry paste (kaeng som paste) • fish sauce • palm sugar • tamarind juice • lime juice • Swai fish fillet (or other white fish) • Vegetables of your choice (such as green beans, carrots, broccoli, napa cabbage)

mixed vegetables (from the market) • large eggs • acacia leaves (cha-om) • (about 2 tablespoons/30 grams) Thai sour curry paste (Kaeng Som paste) • Fish sauce, to taste • Tamarind paste, to taste • Granulated sugar (no palm sugar available) • Seasoning powder (optional) • Vegetable oil (for frying eggs)

sliced pork (about 100 grams) • Khao Soi curry paste • coconut milk (about 240 ml) • coconut sugar • shallots, thinly sliced • pickled papaya (about 60 grams) • lime juice • rice vermicelli noodles • small bag crispy pork rinds

egg • pork belly or pork shank • khao soi curry paste • Leftover northern Thai sausage (sai ua), optional • coconut milk • water (240 ml) • small shallots or 2 large shallots • instant ramen noodles • coarsely ground dried chili flakes • black pepper • Vegetable oil • sugar •

curry paste or curry roux • potatoes • water • onion • salted butter

napa cabbage • Chinese mustard greens (choy sum) • small amount of cauliflower florets • Thai sour curry paste (kaeng som paste) • shrimp, peeled and deveined • tamarind paste • palm sugar • fish sauce

pork tenderloin • coconut milk (about 250 grams) • tamarind paste • good-quality shrimp paste • heaping tablespoons palm sugar • Massaman curry paste (about 40 baht worth) • potatoes

Omelet: 4 eggs and about 4 oz (115 grams) ground pork, seasoned with soy sauce • Vegetables for the curry: Use your favorites. Today I chose water spinach, green papaya, young watermelon, cabbage, and okra • shallots + 1 head garlic • large dried chilies + 15 small dried chilies • fermented soybean (or substitute with miso) + 1 small grilled dried fish • lemongrass + peel from 1/2 small kaffir lime • (if you have fingerroot, add a bit for extra flavor) + salt • ladles tamarind water (about 1 to 1 1/2 cups or 240-360 ml) • palm sugar + 2 tablespoons granulated sugar • large lime • salt + 2 tablespoons soy sauce • Water

Pasta or your favorite noodles, enough for 1-2 servings • firm tofu • shiitake mushrooms • broth (about 240 ml) • onion, thinly sliced • ladles masman curry paste satay sauce (leftover from a previous dish) • cooked beans • Chopped green onions and celery leaves for garnish • wedge lime • hard-boiled egg

ground pork (200 grams) • chicken feet • pork blood • Roma tomatoes • Nam Ngiao curry paste (already mixed with fermented soybean) • Stevia syrup • Fish sauce • Dried red silk cotton flowers (to taste) • Chopped green onions and cilantro • Fried garlic • Blanched shirataki noodles • Pickled mustard greens •

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

daikon radish, sliced • cabbage • long beans, cut into pieces • chive flowers • medium mackerel • Gaeng Som curry paste • fish sauce • palm sugar • tamarind paste (or to taste)

khanom jeen noodles (fermented rice noodles) • ready-made Nam Ngiao curry paste (80 grams) • ground or minced pork (300 grams) • pork or chicken blood cake (150 grams) • pork bones (such as neck bones or spare ribs) (300 grams) • dried cotton tree flowers (dok ngio) (10 grams) • cherry tomatoes, cut into wedges (200 grams) • water (about 1500 grams)

small dried chilies • large dried chilies • shallots (about 150 grams) • garlic (about 150 grams) • galangal (about the size of a nickel) • turmeric (about the size of a nickel) • lemongrass (about 50 grams) • cilantro roots (about 50 grams) • shrimp paste • salt • chicken feet (1 kilogram) • pork bones (1 kilogram) •

Vegetable oil • pork shoulder (250 grams) • thick coconut milk (120 grams) • thin coconut milk (200 grams) • Panang curry paste (70 grams) • fish sauce • palm sugar • red chili pepper • kaffir lime leaves • Thai basil leaves (50 grams)