Green

chicken (about 1 kg) • green chilies, for extra heat • green curry paste • fish sauce • coconut sugar or palm sugar • Fresh basil or cilantro, as desired • coconut milk • Sauce for basting chicken while grilling** • green curry paste • palm sugar or coconut sugar • fresh coconut milk • finely chopped basil or cilantro

egg • green beans • carrot • dried chilies • mala peppercorns • black pepper • oil (about 5 ml) • sesame seeds • dried oysters and dried shrimp (optional)

lamb • green curry paste • milk • Thai basil • seasonings (fish sauce, sugar) • eggplant • oil for stir-frying • broccoli (optional)

dried bird’s eye chilies, soaked until soft • shallots • garlic • sliced fingerroot • shrimp paste or vegetarian shrimp paste • fish sauce (60 ml) • tamarind juice (120 ml) • palm sugar (about 25 grams) • water (1 liter) • dried fish powder (optional) • eggs, made into an omelet with pak wan leaves • green papaya, sliced •

pork tenderloin (about 250 grams) • green curry paste (about 50 grams) • coconut milk (about 250 grams) • Thai eggplants • red bird’s eye chilies • Thai basil • fish sauce (1/2 tablespoon) • palm sugar (1/4 tablespoon)

medium green papaya • whole tilapia or snakehead fish, or sea bass (use whichever is convenient) • Southern Thai sour curry paste (about 50 grams) • good quality shrimp paste (about 20 grams) • fish sauce (about 15 ml) • limes, juiced • Fish sauce or salt, to taste

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 •

chicken, cut into pieces (1 kg) • chicken blood, cut into pieces • medium winter melon, cut into chunks • Thai basil leaves • yellow chilies, sliced diagonally • prepared green curry paste (about 200 grams) • red bird's eye chilies, pounded • coconut milk, separated into thick and thin parts (1 kg) • coconut sugar • ladles fish sauce • water (350 ml)

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

chicken, cut into pieces • fresh basil leaves • Sliced large red chili peppers, to taste • plate (about 1 1/2 cups) Thai eggplant, sliced • Rice noodles (kanom jeen), as desired • green curry paste (any brand) • Fish sauce or sugar, to taste • small cartons (about 13.5 fl oz/400 ml total) coconut milk (any brand)

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

pork, sliced (200 grams) • coconut milk (250 ml) • Thai eggplants • Fresh Thai basil • Red chili peppers • green curry paste (50 grams) • Palm sugar • Fish sauce • oil (1/2 tablespoon)

coriander seeds (about 2 grams) • cumin seeds (about 2 grams) • Peel from 1/2 kaffir lime • galangal • lemongrass • Thai garlic • Thai red chilies • shrimp paste • salt • chicken (about 500 grams; use your preferred cut) • coconut milk (about 500 ml) • kaffir lime leaves •

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

small green mangoes • dried shrimp

medium green papaya • dried red chilies • shallots • shrimp paste • palm sugar • tamarind paste • fish sauce • white shrimp (about 450 grams) • salt

gaeng som curry paste • green papaya • shrimp • tamarind pulp • fish sauce • sugar • seasoning powder (such as chicken or vegetable bouillon)

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 (150 grams) • green curry paste • Baby corn or eggplant, as desired • Chili peppers • Thai basil • tofu soy milk (about 5 fl oz / 150 ml) • seasoning powder • stevia sweetener • fish sauce • canola oil • water (200 ml)

mortar and pestle, shredded green papaya for 1 serving • cherry tomatoes • dried shrimp • peanuts • Thai chilies, or to taste • limes • garlic • palm sugar (about 15 grams) • fish sauce (about 22 ml)

–10 oz chicken breast or thigh (200–300 grams) • unsweetened soy milk (200 ml) • green curry paste (Lobo brand or similar) • –6 Thai eggplants, quartered • –7 kaffir lime leaves, torn • –5 Thai bird’s eye chilies • water (100 ml) • palm sugar • Fish sauce and shrimp paste, to taste • –6 Thai basil leaves

king mackerel fish balls • coconut milk (250 grams) • green curry paste • winter melon • little pea eggplant • Thai basil leaves • sliced fingerroot • torn kaffir lime leaves • palm sugar • fish sauce

cooked jasmine rice (about 200 grams) • preserved mustard greens (kana chai), or more to taste • Chinese pork sausage (lap cheong), sliced • diced carrots (about 50 grams) • shelled edamame (about 50 grams) • minced garlic (about 30 grams) • large eggs • light soy sauce • sweet soy sauce • vegetable oil

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

chicken (300 grams) • green curry paste • coconut milk • Thai eggplant • Red chili peppers • Palm sugar • Fish sauce • Fresh Thai basil

chicken thighs (about 500 grams) • chicken blood tofu • green curry paste (about 200 grams, store-bought) • coconut cream (about 250 grams) • coconut milk (about 400 grams) • Thai basil • Thai eggplants • red chili peppers • kaffir lime leaves • palm sugar

cooked jasmine rice (about 320 grams) • green curry paste • Shrimp, as desired • Squid, as desired • red chili pepper • pea eggplants (about 30 grams) • fresh Thai basil leaves (about 10 grams) • kaffir lime leaves • coconut milk (60-75 ml) • sugar (adjust to taste) • fish sauce (adjust to taste) • large eggs