Green leaf

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 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

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) •

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 •

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) •

–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

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 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

green curry paste • ladle vegetable oil • Sliced chicken • coconut milk • fish sauce • palm sugar • MSG • seasoning powder • Thai eggplant • red chili peppers • Thai basil leaves

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

chicken thighs (about 400 grams) • chicken blood (about 300 grams) • canned coconut milk (about 500 milliliters) • green curry paste • salt • fish sauce • palm sugar • water (about 600 milliliters) • Fresh Thai basil leaves, to taste • kaffir lime leaves • Thai eggplants • red chili pepper

sliced Wagyu beef (150 grams) • chayote squash • green curry paste • thick coconut milk (about 240 ml) • thin coconut milk (about 480 ml) • pink Himalayan salt • abalone fish sauce (or regular fish sauce) • stevia • Green Thai chilies, to taste • Thai basil leaves • Shirataki noodles or glass noodles, as desired • Boiled eggs

granulated sugar (30 grams) • fish sauce (50 grams) • green curry paste (300 grams) • coconut cream (1 kg) • coconut milk (500 grams) • Thai eggplant, cut into pieces (400 grams) • chicken meat, cut into pieces (500 grams) • chicken offal (liver, gizzard, heart) (500 grams) • mild green chili peppers, sliced (50 grams) • Thai basil leaves (50 grams) • cooked chicken blood (optional)

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

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

(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

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

green curry paste (about 60 ml) • chicken breast or thigh (about 350 grams), cut into bite-sized pieces • coconut milk (about 300 ml) • fresh Thai basil leaves (about 10 grams) • Thai eggplants, cut into small pieces • chicken broth (about 120 ml) • palm sugar (or regular granulated sugar) • fish sauce • red chili peppers, sliced diagonally • kaffir lime leaves

chicken (about 150 grams) • Thai eggplant (about 60 grams) • fresh Thai basil leaves (about 10 grams) • sugar (about 12 grams) • green curry paste (about 60 grams) • coconut milk (about 300 ml) • chicken broth (about 120 ml) • red chili peppers • kaffir lime leaves • fish sauce (about 45 ml)

Fried Chicken Breast • chicken breast (300 grams) • whole milk (200 ml) • fish sauce • egg • all-purpose flour • Panko breadcrumbs for coating and frying • green curry paste (35 grams) • coconut milk (250 ml) • rice bran oil (or vegetable oil) • fish sauce • palm sugar •

chicken breast (300 grams) • chicken blood (optional, about 3.5 oz/100 grams) • green curry paste • small can coconut milk (about 1 cup/240 ml) • Thai eggplants, quartered • small bunches pea eggplants • julienned fingerroot (kra chai) • Thai basil leaves • ladles fish sauce (about 3 tablespoons/45 ml) • red spur chili pepper • kaffir lime leaves • palm sugar •

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)

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 •