Lime leaf

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)

shrimp (about 1/2 kilogram), peeled as desired, preferably with the head fat left on • set of Tom Yum herbs (galangal, lemongrass, kaffir lime leaves) • Shimeji mushrooms or any mushrooms you like • dried chilies • fresh chilies, or more to taste • Culantro (or cilantro) for garnish • Tom Yum chili paste • Fish sauce • Lime

eggs • straw mushrooms • set galangal, lemongrass, and kaffir lime leaves • culantro (or substitute with cilantro) • Chili peppers, to taste • shallots • limes • Thai chili paste (nam prik pao) • fish sauce • unsweetened soy milk, evaporated milk, or coconut milk

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

large shrimp • straw mushrooms • mixed galangal, lemongrass, and kaffir lime leaves • water (about 710 ml) • fish sauce • lime juice • Thai bird's eye chilies, lightly crushed

fresh sea bass, cut into large pieces (about 300 grams) • white king oyster mushrooms • water (about 400 grams) • Galangal, lemongrass, kaffir lime leaves, shallots • limes • Green and red Thai chilies, to taste • Green onions and cilantro, to taste • salt • fish sauce • Granulated sugar (use instead of seasoning powder)

canned fish (such as sardines in tomato sauce) • tom yum herbs, washed and sliced (lemongrass, kaffir lime leaves, galangal, etc.) • culantro (or substitute with cilantro), chopped • tomatoes, halved • straw mushrooms, halved (or substitute with button mushrooms) • red Thai bird’s eye chilies, roughly crushed • fish sauce (60 ml) • salt • limes • Chili powder, to taste

canned fish in tomato sauce • straw mushrooms • set Tom Yum herbs (lemongrass, kaffir lime leaves, galangal, etc.) • small shallots • Green onions and cilantro • limes • Fish sauce • little sugar • Crushed Thai bird’s eye chilies

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

large fresh shrimp • Button mushrooms (or your preferred type) • Galangal, lemongrass, kaffir lime leaves, cilantro roots • Green onions and cilantro • Culantro (or extra cilantro if unavailable) • shallots • garlic • Thai bird’s eye chilies (or to taste) • fish sauce (60 ml) • Thai chili paste (nam prik pao) • Evaporated milk (such as Carnation) • limes

snakehead fish • cherry tomatoes • tamarind juice • fish sauce • salt • Tom Yum ingredients: galangal, lemongrass, kaffir lime leaves, sawtooth coriander, roasted shallots, roasted garlic, roasted dried chilies

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

chicken thigh meat with bone • chicken-flavored soup powder • fish sauce • sugar • lime • bird's eye chili • red chili • cilantro • sawtooth coriander • tom yum ingredients (galangal, lemongrass, kaffir lime leaves) • garlic • shallots •

chili peppers • Tom Yum herbs (galangal, lemongrass, kaffir lime leaves) • tilapia • cilantro / culantro / celery • lime • tomato • shallots • seasonings (salt, MSG)

large river prawns • water (300 ml) • Tom Yum herbs (4 slices galangal/1 stalk lemongrass/3 kaffir lime leaves) • good quality fish sauce • straw mushrooms • chili paste • fresh milk or evaporated milk • cilantro • culantro • bird's eye chilies • lime juice

cumin seeds • coriander seeds • coconut milk (about 500 ml) • large dried red chilies • -inch piece cinnamon stick • shrimp paste • fried shallots • fried garlic • kaffir lime zest • sliced galangal • lemongrass, sliced • pork ribs, cut into pieces as desired (about 500 grams) •

whole sea bass • diced mature ginger • shallots, diced • lime, diced • lemongrass, thinly sliced • kaffir lime leaves, thinly sliced • Fresh chilies, to taste • Fried dried chilies, to taste • Sour green mango, to taste • Peanuts or cashew nuts, to taste • Culantro (or sawtooth herb), to taste • coconut sugar (about 60 grams) •

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) •

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) •

chicken breast (300 grams) • large egg • red curry paste • long bean (thinly sliced) (If you want to add more, don’t use too much to keep carbs low) • kaffir lime leaves (thinly sliced) • fish sauce • erythritol

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 •

medium banana blossom • ground pork • red curry paste • kaffir lime leaves, thinly sliced • all-purpose flour • salt (optional, if the curry paste is already salty, you can skip) • granulated sugar • fish sauce • Oil for frying • kaffir lime leaves, torn • lime (for soaking the banana blossom to prevent browning) • Adjust the seasoning ingredients to taste, as each household may prefer different flavors

free-range chicken, cut into pieces (500 grams) • lemongrass • young galangal root • fresh chili peppers • garlic • kaffir lime leaves • green onions • culantro (or substitute with extra cilantro if unavailable) • salt (about 30 grams) • Bouillon • tamarind paste (about 30 grams) • fish sauce (about 30 ml) •

grilled frogs, cut into pieces • shallots • lemongrass • kaffir lime leaves • Galangal, sliced (use as much as you like) • Green onions and cilantro, to taste • Culantro, to taste • Vietnamese coriander (rau ram) • laab chili seasoning (adjust for desired spiciness) • MSG • seasoning powder • fish sauce •

golden pomfret fish • coconut milk (about 355 ml) • heaping tablespoon Panang or red curry paste • palm sugar • fish sauce • kaffir lime leaves • Red chili for garnish • Oil for frying the fish

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)

beef (thinly sliced) (150 grams) • Panang curry paste • coconut milk • palm sugar • light soy sauce • red chili pepper • kaffir lime leaf