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 •
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)
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 (about 45 grams) • red curry paste (about 15 grams) • coconut milk (about 13.5 fl oz or 400 ml) • Chicken wings • Kaffir lime leaves, torn • Fresh Thai basil • Red chili peppers, sliced diagonally • Thai eggplant • Fish sauce • Brown sugar • Salt • Water
small young winter melon (peeled and cut into pieces) • chicken thighs (chopped) • fresh Thai basil leaves (leaves picked) • kaffir lime leaves • red chili peppers (sliced for garnish) • green curry paste • red curry paste • coconut milk (about 1 cup or 250 ml) • palm sugar • fish sauce • seasoning powder • water (300 ml)