Groundnuts ground

Rice noodles for 2 people • fish balls • ground pork (200-300 grams) • soy sauce • ground white pepper • chili flakes • fish sauce • lime • fried garlic with oil • crushed peanuts • roasted chili powder (optional) • Chopped cilantro and green onions for garnish

ground pork (300 grams) • pork meatballs (100 grams) • water (700 grams) • fried garlic • roasted peanuts • chili flakes • green onions (10 grams) • cilantro (10 grams) • fish sauce • sugar • lime juice

chicken breast (sliced lengthwise) (500 grams) • evaporated milk (50 milliliters) • curry powder • turmeric powder • ground cumin • ground coriander • granulated sugar • salt • ground black pepper • canned coconut milk (about 120 milliliters) • skewers for threading the chicken • For the sauce: •

your choice of greens, such as Chinese mustard greens • enoki mushrooms

rice flour (about 240 grams) • arrowroot flour (about 8 grams) • tapioca flour (about 16 grams) • water (about 240 ml) • butterfly pea flower water (or 1/2 teaspoon purple food coloring) • sweet preserved radish, finely chopped (about 120 grams) • minced garlic (about 8 grams) • roasted peanuts, coarsely ground (about 140 grams) • salt • palm sugar (about 36 grams) • cilantro roots, cut into pieces • garlic •

Medium-width rice noodles (available at most Asian markets) • Palm sugar • Tamarind paste (use a concentrated version) • Table salt • Fish sauce and distilled white vinegar (mix together) • Pork lard (for extra flavor) • Shallots, thinly sliced • Large eggs • Garlic chives • Bean sprouts (grown in water or with husks) • Protein of your choice (shrimp, mussels, crab, fish, pork, or chicken) • Dried shrimp (not shredded) •

large raw shrimp, peeled and deveined • fried large dried shrimp • pork cracklings • fried firm tofu, diced • large eggs • garlic chives • bean sprouts • chopped pickled radish • shallots, diced • roasted ground peanuts • roasted chili flakes • lime •

coconut milk (250 ml) • massaman curry paste (50 grams) • panang curry paste (20 grams) • palm sugar (80 grams) • concentrated tamarind paste • roasted peanuts, ground (50 grams) • roasted cashews, ground (50 grams) • salt

pork loin, sliced (about 200 grams) • ground turmeric • kosher salt (use 1 teaspoon if using table salt) • curry powder • granulated sugar • coconut milk (about 120 ml) • vegetable oil • red curry paste • massaman curry paste • coconut milk (about 240 ml) • water (about 80 ml) • table salt •

garlic • small shallots • small dried chilies + 8 large dried chilies • grilled fermented soybean (can substitute with shrimp paste if no allergies) • ground roasted coriander seeds • Sichuan peppercorns • ground cinnamon • lemongrass • galangal • cilantro roots • kaffir lime zest • roasted peanuts •

cooked sticky rice (about 3 kilograms) • bananas • coconuts, use only the thick coconut cream • garlic • whole black peppercorns • ground pork with some fat (about 600 grams) • peanuts • granulated sugar (about 200 grams) • young coconut leaves, enough to wrap all the filling • pandan leaves, squeeze for juice • peanuts (about 200 grams)

dried glass noodles (40 grams) • ground pork (100 grams) • (or to taste) sliced shallots • green onion • cilantro • fried dried shrimp (50 grams) • Thai chilies, thinly sliced • large cloves fried garlic (use Chinese garlic if available) • fried shallots • fried dried Thai chilies • roasted peanuts (50 grams) • fish sauce •

beef (500 grams) • garlic, pounded • small rice scoop ground turmeric (about 1 teaspoon) • rice scoop ground cumin (about 2 teaspoons) • rice scoops curry powder (about 5 teaspoons) • rice scoops granulated sugar (about 4 teaspoons) • coriander seeds, pounded • coconut milk • Whole milk, • Skewers for satay • For the Satay Sauce: • coconut milk (200 grams) •

fish sauce (30 ml) • sugar (25 grams) • lime juice (15–22 ml) • coconut water (150 ml) • shredded carrot (10–20 grams) • Ground peanuts (optional)

spinach • enoki mushrooms • green beans • water • daikon radish • aromatics paste (garlic, cilantro root, and white pepper) • sliced pork • pork liver • pork intestine • pork heart • chili flakes • fish sauce •

spring roll wrappers • ground pork (200 grams) • glass noodles (150 grams) • bean sprouts • carrot, shredded • cabbage, sliced • wood ear mushrooms • vegetable oil • cornstarch (mixed with 1/2 cup cooked rice water or plain water) • tapioca starch • clean water • oyster sauce •

tofu, cut into 3 long pieces • shiitake mushrooms • curry powder • ground cumin • ground ginger • chopped garlic and shallot (or use 1/2 tsp garlic powder and 1/2 tsp onion powder) • granulated sugar • Olive oil (optional, just a drizzle) and chopped parsley • Salt and pepper, to taste • coconut milk • massaman curry paste • dried chilies •

noodles • ground pork • dried shrimp • fresh shrimp (if available) • chopped garlic (about 65 grams) • Thai bird’s eye chilies, sliced • sliced shallots (about 60 grams) • cilantro • roasted peanuts • fish sauce (for cooking pork and shrimp) • water (for cooking pork) • palm sugar (about 30 grams) •

Ground pork • Roasted peanuts • noodles (mung bean vermicelli) • Tomato • Onion • Green onion and cilantro • Chili peppers • Lime • Palm sugar • Fish sauce • Pickled garlic brine • Water

coconut sugar (500 grams) • galangal and lemongrass (100 grams) • ginger and shallots (50 grams) • shrimp paste • Roasted peanuts, toasted coconut • Ground dried shrimp • water (about 240 ml) • Lotus petals, lotus stamens • Bird’s eye chilies • Diced ginger, shallots, and lime • Roasted peanuts, dried shrimp, toasted coconut

Japanese-style tofu (about 10.5 oz or 300 grams), cut into long rectangular pieces as desired; pan-fry until almost cooked, then drain on paper towels • large king oyster mushrooms, sliced in half lengthwise and scored along the length • satay marinade mix (such as Lobo brand), mixed with 1/3 cup coconut milk (100 ml) and 1 tablespoon curry powder • satay dipping sauce mix (such as Lobo brand) • massaman curry paste • red curry paste • canned coconut milk (200 ml) • coconut sugar • roasted peanuts, ground • Ajad (Thai cucumber relish) • rice vinegar, 5 tablespoons granulated sugar, 2 teaspoons salt, 2 tablespoons water; mix together and microwave for 2 minutes, then let cool • Japanese cucumber, cut into thin strips •

=Chicken Satay • chicken breast (about 350 grams) • ground turmeric • sea salt • granulated sugar • thick coconut milk • evaporated milk • Coconut milk mixed with evaporated milk, for basting • Cilantro leaves, for garnish • =Peanut Sauce • young galangal • thinly sliced lemongrass •

chicken tenderloins (1 kilogram) • low-fat coconut milk (250 grams) (see recipe on cookpad.com) • red curry paste (50 grams) • stevia or sweetener equivalent to sugar • coconut flavoring • curry powder • ground turmeric • roasted coriander seeds • ground roasted cumin seeds • salt • massaman curry paste (50 grams) • low-fat coconut milk (250 grams) (see recipe on cookpad.com) •

coconut sugar (about 500 grams) • galangal and lemongrass (about 100 grams) • ginger and shallots (about 50 grams) • grilled shrimp paste • roasted peanuts, crushed • toasted coconut, shredded • dried shrimp, ground • water (about 120 ml)

......Ingredients. • fresh spring roll wrappers • shredded chicken breast • steamed Chinese sausages, cut lengthwise into quarters • eggs, made into thin omelets and sliced into strips • steamed crab meat • firm tofu, cut into long strips • blanched bean sprouts • scallion stalks • red chili peppers, thinly sliced • Japanese cucumbers, cut into long strips • .............Sauce........ •

pork loin (2 kg) • thick coconut milk (about 710 ml) • thin coconut milk (about 1.2 liters) • panaeng curry paste (400 grams) • Sliced kaffir lime • pea eggplants, stems removed (500 grams) • red spur chilies, thinly sliced • roasted peanuts, finely ground (about 140 grams) • Salt • Fish sauce • Palm sugar

thin rice noodles • bean sprouts • yardlong beans, thinly sliced • each green onions and sawtooth coriander, thinly sliced • preserved radish or pickled turnip, chopped • pork or chicken broth (see recipe for secret broth) • giant pork meatballs • Fried garlic (see recipe for crispy fried garlic) • Ground white pepper • ..........Tom Yum seasoning for each bowl.. • roasted chili flakes • palm sugar •

chicken breast • diced potato • sliced onion • Massaman curry paste • Coconut milk • finely ground peanuts • curry powder

beef shank (about 400 grams) • red curry paste (about 100 grams) • ground cumin • coriander seeds, toasted and ground • coconut milk (about 500 ml) • yellow onions • potatoes • roasted peanuts • fish sauce • palm sugar or granulated sugar • tamarind paste • If you have bay leaves or cardamom pods, toast them until fragrant and set aside

pork shoulder (about 200 grams) • Panang curry paste • coconut milk (about 150 ml) • palm sugar (about 1/2 tablespoon) • fish sauce • roasted peanuts, ground • red chili pepper • kaffir lime leaves