Oz fillets

(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

boneless chicken thigh (150 grams) • Thai curry paste (50 grams) • coconut milk (8.8 oz / 250 grams) • large-cut onion (80 grams) • large-cut potato (150 grams) • coconut sugar • fish sauce • water • pork loin (300 grams) • ground black pepper • salt • large egg •

(about 10.5 oz or 300 grams) chicken tenderloin • (about 1.75 oz or 50 grams) red curry paste • whole milk (about 355 ml; used instead of coconut milk) • medium (about 7 oz or 200 grams) eggplant • Fresh Thai basil leaves, • Kaffir lime leaves, • Fish sauce, to taste • Palm sugar, to taste

boneless, skinless chicken breast (about 400 grams) • medium potatoes • large yellow onion • medium carrot • celery • whole black peppercorns • curry powder • ground turmeric • salt • small can evaporated milk (about 5 oz or 150 ml) • cooking oil (for stir-frying) • frozen spring roll wrappers, small size (about 40 sheets) •

green curry paste (100 grams) • boneless chicken thighs (300 grams) • vegetable oil • light brown sugar • fish sauce • canned coconut milk (about 17.5 oz or 500 grams) • cooked chicken blood (optional) • eggplants • Thai basil • red chili pepper

Panang curry paste (100 grams) • boneless chicken pieces (500 grams) • kaffir lime leaves • red chili peppers • palm sugar • fish sauce • coconut milk (8.5 fl oz / 250 ml) • Water

green curry paste (we used Lobo brand, or any available) • or 1 cup fresh whole milk (about 240 ml) (can substitute coconut milk) • Thai eggplants (optional, use more or less as you like) • –10 oz boneless, skinless chicken thighs, cut into pieces (200–300 grams) (or substitute other meats) • Fresh basil leaves and red chili peppers (to taste) • Granulated sugar and soy sauce (for seasoning, adjust to taste) • water (about 240 ml) • salt + 1 cup water (for soaking the eggplants)