Pea vegetable

green apple, diced (if you have water chestnuts, you can use those instead) • butterfly pea flower tea (150 ml) • tapioca starch • dried butterfly pea flowers • hot water (450 ml) • ice cubes • half & half (180 ml) • sweetened condensed milk • vanilla extract

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)

glutinous rice (about 1.5 kg) • sugar (about 1 kg) • coconut milk (about 2 kg) • Butterfly pea flower water for soaking the rice • Ripe mangoes, as desired • coconut milk (about 0.5 kg) • salt • cornstarch

glutinous rice, soaked overnight in butterfly pea flower water (about 200 grams) • coconut milk (240 ml) • palm sugar (about 36 grams) • salt • concentrated butterfly pea flower water

(about 300 grams) Thai sticky rice (glutinous rice) • Concentrated butterfly pea flower water (for soaking rice and mixing with coconut milk) • (about 2/3 cup) coconut cream mixed with butterfly pea flower water • stevia sugar • salt • Ripe mango • Toasted sliced almonds for topping (or use your preferred topping)

grated cassava • butterfly pea flower water (boil to extract color) • granulated sugar • grated coconut (white part only) • salt • Small steaming

the amount of panaeng curry paste from the previous recipe, about 4-5 tablespoons (made with 3 heads garlic, 20 shallots, 16 dried chilies + 8 large dried chilies, 1 tablespoon galangal, 2 stalks lemongrass, 4 teaspoons coriander seeds, 1/2 teaspoon Sichuan peppercorns, 1 teaspoon cinnamon, 3 cilantro roots, 1 tablespoon peanuts). See previous recipe for details • cumin seeds • coriander seeds • Sichuan peppercorns • cardamom pods • black peppercorns • galangal • salt • cilantro roots • pork shoulder (about 250 grams) • coconut milk (about 400 grams) • Torn kaffir lime leaves and pea eggplants •

whole tilapia • Cauliflower • Asparagus • Pea eggplants • Thai eggplants • Dill • bird's eye chilies • Thai chilies • large red chilies • garlic • shallots • cherry tomatoes •

snake gourds • Bamboo shoots, to taste • Yardlong beans, to taste • Pea eggplants, to taste • Water • Water spinach, to taste • salt

chicken (500 grams) • Thai eggplant • Pea eggplant • Fresh Thai basil • Kaffir lime • Red chili peppers • red curry paste with a little shrimp paste • coconut milk (500 ml) • water (400 ml) • palm sugar • fish sauce

chicken (300 grams) • green curry paste • fresh coconut milk or canned coconut milk (500 ml) • green and red spur chilies (1 of each, sliced) • pea eggplants • palm sugar • salt • good-quality fish sauce • Thai eggplant, cut as desired • fresh Thai basil leaves