Fish fillets

Dory fish fillet • crispy frying flour • Oil for frying fish • oil for stir-frying • green onions, cut into pieces • a bell pepper (red, yellow, green) • medium onion • finely chopped garlic • coarsely ground black pepper • red chili peppers, sliced • oyster sauce • soy sauce •

fish fillet • julienned ginger • celery • green onions • dried Chinese celery • soy sauce • pork seasoning powder (optional) • black pepper • Crispy garlic or fried garlic to taste

knife fish fillet • fish balls • Thai eggplant • pea eggplant • red chili peppers • green curry paste • coconut milk • Thai basil • torn kaffir lime

mackerel • Assorted vegetables of your choice • fried mackerel fillets • Thai bird chilies (add more if you like it very spicy) • lime juice • seasoning powder (to taste) • Salt • shallots • garlic 🧄 • Chili powder • sugar

parts ground Sichuan peppercorns (dried Sichuan chili) • part ground cumin • part fine chili powder • part salt • hoisin sauce • chili garlic sauce • Rice bran oil (or other neutral oil) for brushing • bamboo skewers, soaked in water • potato, sliced • small eggplants • green beans • boneless, skinless chicken thighs •

frozen dolly fish fillet • Thai chili paste (nam prik pao) • fresh chilies, sliced lengthwise • galangal • lemongrass • kaffir lime leaves • shallots • culantro leaves (or substitute with cilantro if unavailable) • coconut milk or whole milk (about 60 ml) • lime juice • fish sauce • palm sugar •

fillet swai fish (also called pangasius or basa) • green curry paste • homemade unsweetened soy milk (240 ml) • Thai eggplant (about 100 grams), cut into bite-sized pieces • kaffir lime leaves • small handful fresh Thai basil • fresh chili peppers • garlic • low-sodium fish sauce • low-sodium salt • stevia sweetener

(about 4 oz or 120 grams) sea bass fillet • unsweetened soy milk (125 ml) • red curry paste • kaffir lime leaves, thinly sliced • coconut sugar • fish sauce • Thai basil leaves

dolly fish fillets • plant-based coconut milk • egg • red curry paste • Bai Yor leaves, basil, or vegetables of choice • kaffir lime leaves • red chili pepper • coconut blossom sugar • fish sauce • salt • rice flour (optional)

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)

grouper fillet (about 100 grams) • lemongrass (cut into 2-inch pieces) • kaffir lime leaves • galangal • Thai bird’s eye chilies • lime juice • fish sauce • granulated sugar • Thai chili paste (nam prik pao) • whole milk (240 ml) • chicken or fish stock (720 ml) • cilantro (chopped) •

Wide rice noodles or substitute with Vietnamese rice paper • shrimp (150 g) • squid (150 g) • fish balls (100 g) • fish fillet (100 g) • ground pork (80 g) • broccoli • carrot • green beans or snap beans (80 g) • black pepper • garlic • Thai bird’s eye chilies to taste (used 12 in the video) •

red curry paste • small cup coconut cream, 1 large cup coconut milk (about 1/2 cup (120 ml) coconut cream, 1 cup (240 ml) coconut milk) • boneless chicken thighs • straw mushrooms • pumpkin • Thai eggplants • acacia leaves (cha-om) • wild betel leaves (cha-plu) • fish sauce • sugar

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 •

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

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

chicken breast or thigh (boneless, skinless) • coconut milk • fresh basil • sugar • fish sauce • seasoning powder • red curry paste

sour curry paste (about 45 grams) • tamarind paste (about 30 grams) • fish sauce (about 45 ml) • sugar (about 25 grams) • salt, added when starting to boil the water • Vegetables of your choice • Green papaya • Carrot • Napa cabbage • Cauliflower • fish fillet • Shrimp, as desired

Large white shrimp • Sliced squid • Sliced sea bass fillet • holy basil leaves (about 20 grams) • Thai chilies • garlic • oyster sauce (15 ml) • fish sauce (30 ml) • seasoning sauce (7 ml) • sugar (6 grams)

boneless chicken breast (about 500 grams) • red curry paste (coarse) (about 20 grams) • white granulated sugar (about 8 grams) • salt (about 3 grams) • fish sauce (15-30 mL) • pork-flavored bouillon cubes • Thai eggplant, cut into pieces (about 100 grams) • red bird's eye chilies • water (about 1200 mL)

(about 10.5 oz or 300 grams) chicken tenderloin • (about 1.75 oz or 50 grams) red curry paste • whole milk (about 355 ml; used instead of coconut milk) • medium (about 7 oz or 200 grams) eggplant • Fresh Thai basil leaves, • Kaffir lime leaves, • Fish sauce, to taste • Palm sugar, to taste

green curry paste • boneless chicken thighs • Thai eggplant, sliced • pea eggplant • kaffir lime leaves • fresh Thai basil leaves • fish sauce • red Thai chilies, thinly sliced • thin coconut milk • palm sugar • thick coconut milk

boneless, skinless chicken thighs (cut as desired) • oyster mushrooms (about 100 grams), torn into pieces • young galangal (about 100 grams), sliced • ground black pepper • small garlic cloves • coconut milk (about 710 ml) • chicken bouillon powder • small dried red chilies, lightly crushed • culantro leaves (cut into pieces) or substitute with cilantro leaves • lime juice • fish sauce • Thai bird’s eye chilies, thinly sliced

green curry paste • boneless chicken thighs • coconut cream • Thai eggplant, sliced • pea eggplant • kaffir lime leaves • Thai basil leaves • fish sauce • palm sugar

boneless, skinless chicken thighs (about 300 grams) • pork blood cubes (about 150 grams) • Thai herb mix for soup (lemongrass, kaffir lime leaves, galangal, etc.) • young galangal root • Thai bird’s eye chilies • limes • fish sauce • fresh coconut (or you can use canned coconut milk) (about 450 grams)

green curry paste • coconut milk (about 500 ml) • boneless, skinless chicken thighs, cut into pieces (about 200 grams) • chicken blood tofu, cut into cubes (about 100 grams) • Thai eggplants, cut and soaked in water to prevent browning • Thai basil (leaves picked and set aside) • Red chili peppers, thinly sliced • Fish sauce (to taste) • palm sugar (adjust to taste)

boneless, skinless chicken thighs (about 450 grams) • green curry paste • kaffir lime leaves • Thai eggplants • small handful of fresh Thai basil leaves • palm sugar • fish sauce

boneless, skinless chicken thighs, cut into bite-sized pieces (300 grams) • coconut cream (180 ml) • oyster mushrooms, torn into pieces (120 grams) • lemongrass, sliced diagonally • water (360 ml) • galangal • kaffir lime leaves, torn into pieces • chicken bouillon cube • lime juice (30 ml) • fish sauce (10 ml) • small stalk culantro, cut into 1/2-inch pieces (or substitute with cilantro) • red bird’s eye chilies, lightly crushed

boneless, skinless chicken breast (500 grams) • chicken feet (200 grams) • green curry paste (about 1.5 dek or 45 grams) • Thai eggplants • straw mushrooms (300 grams) • coconut milk (750 milliliters) • Fresh Thai basil, to taste • red chili peppers • Palm sugar • Salt • Fish sauce • Water

green curry paste (100 grams) • boneless chicken thighs (300 grams) • vegetable oil • light brown sugar • fish sauce • canned coconut milk (about 17.5 oz or 500 grams) • cooked chicken blood (optional) • eggplants • Thai basil • red chili pepper