Fish paste

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

mature tamarind (since young tamarind is unavailable, remove seeds by pounding) • grilled fish • fermented soybean • large dried chilies + 4 small dried chilies • makwaen • garlic • shallots • palm sugar or to taste • Vegetable broth, • salt • Boiled or fresh vegetables and sides like boiled eggs, grilled or fried fish

red curry paste (about 30 grams) • coconut milk (500 ml) • granulated sugar (about 20 grams) • Sliced kaffir lime leaves, to taste • red and green chili peppers, sliced diagonally • picked crab meat • Ryukyu fish roe (200 grams)

large Thai eggplants • real fish balls (about 200 grams) • fresh Thai basil leaves • bird's eye chilies • small shallots • small garlic cloves • shrimp paste • palm sugar • coconut milk (100 ml)

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

coconut cream • fish balls • chicken breast (500 grams) • green curry paste (about 40 grams) • Young coconut shoots • Thai basil • red chili peppers • Thai eggplants

(about 1.1 lbs) scraped fish meat (such as snakehead or similar white fish) • (about 9 oz) Southern Thai spicy curry paste • coconut milk • Thai eggplants • small bunch fingerroot (about 10 baht worth, or substitute with 1/2 cup sliced fingerroot (about 50 grams)) • shrimp paste • Thai basil leaves • Kaffir lime • Red chili peppers

tilapia (about 14 oz), cleaned and scored diagonally • Oil for frying • garlic, coarsely chopped • fermented soybean paste (diluted with a little water) • julienned ginger • green onions • cilantro • Red chili for garnish • soy sauce • oyster sauce • tamarind juice • Coconut sugar, to taste •

heaping tablespoon shrimp paste • bird's eye chilies • garlic • warm water • lime juice • stevia • boiled okra • boiled cauliflower • boiled broccoli • cucumber • fried salted fish or mackerel • spinach omelet (recipe available)

fresh fish (scaled and cut into pieces) • pickled bamboo shoots • lime juice • tamarind juice • seasoning powder • palm sugar • salt • water • Ingredients for the curry paste • fresh red and green bird's eye chilies • garlic • shallot •

salmon head • pickled bamboo shoots (about 200 grams) • lime juice • seasoning powder • palm sugar • salt • fresh bird’s eye chilies • small red onion (shallot) • fresh turmeric • salt • shrimp paste • water (about 240 ml)

whole fried tilapia • Southern Thai curry paste • small green papaya • Thai water spinach (morning glory) • small cup tamarind paste

tuna in spring water (Nautilus or any brand, about 5 oz/140 grams) • fresh holy basil leaves • red chili peppers • garlic • light soy sauce • oyster sauce • fermented soybean paste • sweet soy sauce • vegetable oil • brown sugar

Tilapia (scaled, cut into pieces, and cleaned) • Cilantro roots (lightly crushed; optional) • Galangal and lemongrass (cut into pieces and lightly crushed) • Kaffir lime leaves (torn) • Tamarind paste • Salt • Cilantro (chopped, for garnish) • Lime • Fresh chili peppers • Dried chili peppers • Shallots • Garlic •

sea bass (about 600 grams), cut into pieces • Mushrooms of your choice • lemongrass • shallots • Roma or plum tomatoes • Thai bird’s eye chilies, roughly crushed • Lime • Culantro (or substitute with cilantro) • galangal • Thai chili paste (nam prik pao) • Evaporated milk or whole milk • About 2 cups water (480 ml)

shrimp paste • dried shrimp • medium garlic • medium shallots • chili peppers • palm sugar • limes • eggs • cha-om (acacia leaves) • mackerel

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

pumpkin (about 1/2 pound or 225 grams) • small bunch pak wan (Melientha suavis) • small bunch neem leaves (optional, skip if you don’t like bitterness) • oyster mushrooms (about 100 grams) • Pork, as desired • Lemon basil • Kaffir lime leaves, julienned fingerroot • leftover curry paste, plus half the amount more • lemongrass • garlic • small shallots • Some galangal, fingerroot, and cilantro roots •

water (100 ml) • tamarind juice • large fresh shrimp, about 3 inches each (300 grams) • daikon radish • cauliflower florets • napa cabbage • dried chilies, soaked • shallots • garlic • shrimp paste • steamed mackerel

Make the broth with pork bones and chicken ribs • Chicken blood cubes and pork blood (sold in bags) • Ground pork with some fat • Cherry tomatoes and small local tomatoes • Dried cotton tree flowers (soaked in water) • Fermented soybean discs (thua nao) • Fermented soybeans (choose whole beans, rinse and drain to reduce saltiness) • Dried large and small chilies • Coarse salt • Garlic • Coriander seeds or cilantro roots • Turmeric •

medium young jackfruits • Pork bones or pork ribs, as preferred • Culantro (sawtooth herb) • Acacia • Wild betel • Tomatoes • Cilantro and green onions • Dried chilies, garlic, a few coriander seeds (or roots if available), shallots, shrimp paste, fermented fish

fresh watermeal (about 100 grams) • fresh shiitake mushrooms, straw mushrooms, or any fresh mushrooms (about 100 grams) • ground dried chili (about 80 grams) • fried shallots (about 60 grams) • fried garlic (about 30 grams) • fish sauce (about 30 grams) • palm sugar or coconut sugar (about 220 grams) • tamarind paste (about 80 grams) • sweet shrimp paste (about 25 grams) • salt (about 5 grams) • dried shrimp, soaked in water (about 25 grams) • oil (about 300 grams)

palm sugar (500 grams) • granulated sugar (250 grams) • tamarind juice (400 grams) • water (100 grams) • salt (50 grams) • dried red chili peppers (100 grams) • vegetable oil (500 grams) • shallots (120 grams) • white soybean paste (optional) (100 grams) • garlic chives, chopped, to taste (5-10 grams) or • bean sprouts, to taste (5-10 grams) or • firm tofu, diced (20 grams) •

Sweet potato • Thai chili paste • Cooking oil • Minced garlic • Oyster sauce • Drinking water • Fish sauce • White sugar • Salt (for blanching vegetables)

steamed mackerel (can substitute with other fish) • sliced garlic • sliced shallots • dried bird's eye chilies • kaffir lime leaves • tamarind juice • fish sauce • granulated sugar • palm sugar • Oil for frying

eggplant • garlic • shallots • Anaheim peppers • fresh chili peppers • lime juice • fermented fish sauce • palm sugar • salt • fish sauce

small tilapia (about 300 grams) • bird's eye chilies (reduce if you prefer less spicy) • shallots • garlic (about 5 cloves) • ladles of fermented fish sauce • MSG to taste • Vegetables of your choice • chopped cilantro

fresh chili peppers • garlic • shallots • cooked fermented fish sauce • fish sauce • wedge lime • MSG

mango (sliced) • palm sugar • shrimp paste • MSG • fish sauce • water • chili powder • shallots (sliced)

catfish • pre-packaged pad cha stir-fry mix • cooking oil • chili paste • MSG (optional) • sugar • fish sauce • oyster sauce • water