Lime basil

beef with a little fat, cut into bite-sized pieces (about 1 kg) - Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside • coconut milk, separated into thick and thin parts (about 1 kg) - Simmer the thick coconut milk until the oil separates and set aside • red curry paste (about 100 grams) • ground roasted cumin seeds (1/2 tablespoon) • ground roasted coriander seeds • fresh ivy gourd (about 1 kg) - Wash thoroughly, trim ends, cut in half lengthwise. Soak in salted water to remove sap and reduce bitterness. Squeeze out the seeds by hand, rinse, and drain well • kaffir lime leaves • each red and green spur chili, cut into pieces • Thai basil • fish sauce (adjust to taste depending on your curry paste)

beef chuck with some fat, cut into bite-sized pieces (about 1 kg) – Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside • coconut milk, separated into thick and thin parts (about 1 kg) – Simmer the thick coconut milk until the oil separates and set aside • red curry paste (about 100 grams) • pea eggplant (about 200 grams) • kaffir lime leaves • red chili and 1 green chili, cut into pieces • Thai basil • fish sauce (adjust to taste depending on your curry paste)

stewing chicken – clean and cut into pieces. Place in a pot with 10 torn kaffir lime leaves, 1/2 tablespoon salt, 2 tablespoons fish sauce, and enough water to cover the chicken. Simmer over medium heat for 20 minutes or until tender • boiled bamboo shoots (from a vacuum-sealed bag) – rinse and boil in water, then discard the water once • coconut milk (both thick and thin parts) – heat and stir until the coconut cream separates and becomes oily, then set aside • red curry paste • ground roasted cumin • ground roasted coriander seeds • torn kaffir lime leaves for the curry • red or green spur chilies, sliced • Thai basil leaves • fish sauce (for seasoning)

Fresh chicken liver • Holy basil leaves, kaffir lime leaves (to reduce odor) • Bird’s eye chilies if available, or red chilies • Garlic • Vegetable oil • Oyster sauce • Light soy sauce • Sugar

whole tilapia, cut into pieces • galangal root, sliced • lemongrass, smashed and cut into pieces • kaffir lime leaves, torn • shallots • tomato, quartered • green onions, cut into pieces • Holy basil leaves, to taste • water (1.5 liters) • salt • roasted 'Jinda' dried chilies • tamarind paste •

fresh mackerel • lemongrass • galangal root, sliced • kaffir lime leaves, torn in half • shallots • holy basil leaves • Bird's eye chilies, to taste • limes • Fish sauce • Sugar • water • salt •

shrimp (500 grams) • set tom yum herbs (lemongrass, galangal, kaffir lime leaves—available as a set at Asian markets) • Lime (to taste) • Thai bird’s eye chilies (to taste) • Culantro (to taste) • Thai basil (to taste) • fish sauce

chicken thighs • set of Tom Yum herbs (galangal, lemongrass, kaffir lime leaves) • cilantro • chili • limes • chicken broth • sugar • fish sauce • soy sauce • holy basil leaves • MSG • straw mushrooms

red snapper fillet (about 300 grams) • set tom yum herbs (galangal, lemongrass, kaffir lime leaves) • culantro stalks • holy basil stalks • Shimeji and king oyster mushrooms, as much as you like • bird's eye chilies • shallots • limes • tomato • dried bird's eye chilies

Wide rice noodles or substitute with Vietnamese rice paper • shrimp (150 g) • squid (150 g) • fish balls (100 g) • fish fillet (100 g) • ground pork (80 g) • broccoli • carrot • green beans or snap beans (80 g) • black pepper • garlic • Thai bird’s eye chilies to taste (used 12 in the video) •

chicken (500 grams) • coconut milk (500 grams, 1 carton) • zucchini • bell peppers • lime • fresh basil • large onion, sliced • cornstarch • sugar • fish sauce • light soy sauce • curry paste •

catfish (500 grams) • Thai eggplants (about 10 baht worth) • red curry paste (about 10 baht) • fresh chili peppers • Thai basil • Kaffir lime leaves (about 5 baht worth) • fish sauce (30 ml) • RosDee seasoning powder (or chicken bouillon powder) (15 ml) • MSG (optional) (5 ml) • light soy sauce (15 ml) • oyster sauce (15 ml) • sugar (5 ml) •

pumpkin (about 1/2 pound or 225 grams) • small bunch pak wan (Melientha suavis) • small bunch neem leaves (optional, skip if you don’t like bitterness) • oyster mushrooms (about 100 grams) • Pork, as desired • Lemon basil • Kaffir lime leaves, julienned fingerroot • leftover curry paste, plus half the amount more • lemongrass • garlic • small shallots • Some galangal, fingerroot, and cilantro roots •

chicken thighs • Red curry paste • (about 2 cups/500 ml) bamboo shoots, drained • Thai basil and kaffir lime • Fish sauce

instant ramen noodles • meat of your choice • shredded cabbage • crushed fresh chili peppers • red curry paste • carrot • sliced onion • garlic • kaffir lime • Thai basil leaves (or holy basil, if available) • baby corn • oyster sauce •

small shallots • fresh fingerroot (about 1/4 cup or 20 grams) • dried red chilies • galangal • lemongrass (about 1/4 cup or 20 grams) • black peppercorns • garlic • kaffir limes (use both zest and leaves) • Coriander seeds (optional) • tempeh (about 200 grams; or substitute with your choice of protein) • unsweetened almond milk • Thai eggplant (about 200 grams) •

rice bran oil (or vegetable oil) • minced garlic • chopped Thai bird’s eye chilies (or other hot chili peppers) • Sausage (any cooked sausage, sliced) • Fish balls (about 1 cup/150 grams) • Cooked spaghetti noodles • Oyster sauce • Soy sauce or seasoning sauce • Granulated sugar • Julienned fingerroot (or ginger if unavailable) • Kaffir lime • Thai basil •

Whole black peppercorns (add more for extra heat) • About half a kaffir lime peel (adding more will make it bitter) • About 1 heaping tablespoon sliced galangal • lemongrass (using more gives the paste a tangy flavor) • Holy basil flowers (optional, but my family likes to add them) • salt • Sliced fingerroot • Thai garlic • Shallots • Dried chilies, soaked (for more heat, use dried bird's eye chilies; for milder flavor, mix with larger dried chilies) • shrimp paste (the kind I use is pinkish; if you use regular jarred shrimp paste, the paste will have a stronger smell and darker color, but it's fine to use if that's what you have. You can also wrap it in banana leaf and grill it first, if you like)

chicken drumsticks • chicken breast • Thai eggplants • Thai basil • lemongrass • kaffir lime • kaffir lime leaves • pork blood (optional) • small packet red curry paste • coconut milk (about 13.5 fl oz / 400 ml)

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 •

a free-range chicken, chopped into pieces • Red curry paste • coconut milk (about 13.5 fl oz / 400 ml) • Salt • Fish sauce • Granulated sugar • kaffir lime leaves, torn • About 1 cup fresh Thai basil leaves, or to taste • Cooking oil • water (about 240 ml) • garlic, finely minced

whole chicken (about 1 1/2 to 2 pounds or 700-900 grams) • winter melon (about 1 1/2 to 2 pounds or 700-900 grams) • pork blood cake* • ladles red curry paste (about 1/3 cup or 80 grams) • coconut milk (about 1000 grams) • water (about 1000 grams) • kaffir lime leaves • Thai basil • fresh chili peppers • ladle fish sauce (about 2 1/2 tablespoons or 40 ml) • palm sugar (about 2 tablespoons or 30 grams) • chicken bouillon powder •

Spaghetti noodles • chicken breast • vegetable oil • Salt • Water • Thai red chilies • garlic • soy sauce • oyster sauce • sugar • spur chilies • Fresh green peppercorns •

(about 4 oz or 120 grams) sea bass fillet • unsweetened soy milk (125 ml) • red curry paste • kaffir lime leaves, thinly sliced • coconut sugar • fish sauce • Thai basil leaves

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

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

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

shrimp (100 grams) • king oyster mushrooms • lemongrass • kaffir lime leaves • tomato • water (240 ml) • fish sauce (30 ml) • lime juice (45 ml) • Chili peppers, to taste • fresh Thai basil leaves

grilled or fried chicken (500 g) • red curry paste (300 g) • coconut milk (300 ml) • diced pineapple • cherry tomatoes • kaffir lime leaves, washed and torn • Fresh Thai basil, to taste • pea eggplants, washed and picked (200 g) • Thai eggplants, halved and soaked in water to prevent browning (300 g) • palm sugar • chicken broth (200 ml) • Salt or fish sauce, to taste