Green garlic

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

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 •

small green mangoes • dried shrimp

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)

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

green curry paste (Namjai brand or any green curry paste) • milk (350 ml) • Thai aromatic paste (garlic, cilantro root, and pepper, finely pounded) • chicken breast (300 grams) • Young coconut shoots • Fresh Thai basil • fish sauce • coconut 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

fish balls (about 1.1 lbs) • coconut cream (about 240 ml) • coconut milk (about 720 ml) • kaffir lime leaves, torn • Thai eggplant, quartered (about 1 large eggplant) • red chili peppers, sliced diagonally • Thai basil leaves • palm sugar (about 7 grams) • fish sauce (about 15 ml) • chicken or pork bouillon • julienned fingerroot (about 30 grams) • Green Curry Paste Ingredients •

boneless, skinless chicken thighs • coconut cream (about 240 ml) • coconut milk (about 720 ml) • kaffir lime leaves, torn • winter melon, cut into pieces (about 450 grams) • red spur chilies, sliced diagonally • Thai basil leaves • palm sugar • fish sauce • chicken bouillon cubes • green curry paste (see below) • Green Curry Paste Ingredients •

green papaya, shredded • bean sprouts • large egg • garlic chive stalks, cut into 2-inch pieces • sliced shallot • diced firm tofu • coconut sugar syrup (or thick coconut syrup) (about 30 ml) • fish sauce (about 30 ml) • tamarind paste (about 30 ml) • chili powder or paprika • coconut oil (about 15 ml) • chopped sweet pickled radish •

–2 tablespoons green bird’s eye chilies • galangal • lemongrass • coriander seeds • cumin seeds • kaffir lime peel • –2 tablespoons shallots • black peppercorns • garlic • cilantro roots • cilantro stems • salt •

flowering mustard greens • pork ribs • pork thigh • grilled fermented soybean sheets (sent by mom) • shrimp paste • sea salt • shallots • garlic (for the curry paste) • tamarind juice • vegetable oil • pounded Thai garlic (for the oil topping)

green chilies • shallots • small Thai garlic cloves • little fermented fish sauce (optional) • fish sauce • lime juice • sugar • Fresh vegetables such as cucumber, eggplant, long beans, napa cabbage, etc • Accompaniments such as pork cracklings, boiled eggs, etc

pork • green beans • red bell pepper • large cloves garlic, minced • miso • sake • mirin • Black pepper, to taste • Vegetable oil for stir-frying

green curry paste • Thai eggplants • basil leaves • coconut milk • pork • garlic • red chili peppers