salt • shrimp paste • shallots (44 grams) • Thai garlic • cilantro roots (15 grams) • whole black peppercorns • dried red chilies • lemongrass (6 grams) • galangal (6 grams) • coriander seeds (2 grams) • cumin seeds (0.5 grams) • ground cinnamon •

chicken thighs (about 400 grams) • chicken blood (about 300 grams) • canned coconut milk (about 500 milliliters) • green curry paste • salt • fish sauce • palm sugar • water (about 600 milliliters) • Fresh Thai basil leaves, to taste • kaffir lime leaves • Thai eggplants • red chili pepper

chicken breast or thigh (about 400 grams), cut into pieces • coconut milk (200 ml), reserve 1 tablespoon for garnish • Panang curry paste • palm sugar (add more if you prefer it sweeter) • vegetable oil • fish sauce • water • finely sliced kaffir lime leaves

jumbo chicken drumsticks • galangal • lemongrass (lightly smashed for aroma, then sliced) • kaffir lime leaves • shallots (lightly smashed) • oyster mushrooms • lime juice (about 60 ml) • chicken blood tofu • red chili peppers (lightly smashed) • culantro • cilantro • fish sauce (about 60 ml) •

large chicken drumsticks • Massaman curry paste • coconut cream (about 480 ml) • coconut milk (about 720 ml) • yellow onions • (500 grams) potatoes • cashews or peanuts • coconut sugar • salt • fish sauce • tamarind paste

granulated sugar (30 grams) • fish sauce (50 grams) • green curry paste (300 grams) • coconut cream (1 kg) • coconut milk (500 grams) • Thai eggplant, cut into pieces (400 grams) • chicken meat, cut into pieces (500 grams) • chicken offal (liver, gizzard, heart) (500 grams) • mild green chili peppers, sliced (50 grams) • Thai basil leaves (50 grams) • cooked chicken blood (optional)

green curry paste • boneless chicken thighs • coconut cream • Thai eggplant, sliced • pea eggplant • kaffir lime leaves • Thai basil leaves • fish sauce • palm sugar

boneless, skinless chicken thighs (about 300 grams) • pork blood cubes (about 150 grams) • Thai herb mix for soup (lemongrass, kaffir lime leaves, galangal, etc.) • young galangal root • Thai bird’s eye chilies • limes • fish sauce • fresh coconut (or you can use canned coconut milk) (about 450 grams)

free-range chicken (about 500 grams) • sliced young galangal • lemongrass, sliced into 1-inch pieces • kaffir lime leaves, torn with stems removed • Straw mushrooms, cleaned and cut as desired (amount to taste) • light soy sauce • fish sauce • lime juice • Thai bird’s eye chilies, lightly crushed or pounded (or to taste) • Sliced green onions and cilantro for garnish

whole braised duck • Thai eggplants • (about 1 cup/240 ml) coconut milk • red curry paste • bell pepper • kaffir lime leaves • red chili peppers • vegetable noodles

coconut cream • fish balls • chicken breast (500 grams) • green curry paste (about 40 grams) • Young coconut shoots • Thai basil • red chili peppers • Thai eggplants

green curry paste • coconut milk (about 500 ml) • boneless, skinless chicken thighs, cut into pieces (about 200 grams) • chicken blood tofu, cut into cubes (about 100 grams) • Thai eggplants, cut and soaked in water to prevent browning • Thai basil (leaves picked and set aside) • Red chili peppers, thinly sliced • Fish sauce (to taste) • palm sugar (adjust to taste)

Lobo Tom Kha Gai seasoning mix • dried galangal • coconut milk (about 1 2/3 cups or 400 ml) • sugar (about 25 grams) • tamarind juice (about 30 ml) • tube chicken blood (optional) • chicken drumsticks (upper part) • clusters oyster mushrooms • Whole Thai chilies • green onion

boneless, skinless chicken thighs (about 450 grams) • green curry paste • kaffir lime leaves • Thai eggplants • small handful of fresh Thai basil leaves • palm sugar • fish sauce

Chicken (use thighs and breast) • Massaman curry paste • coconut milk (240 ml) • palm sugar • Peanuts and potatoes, as desired • roti

coconut milk (about 1000 ml, 1 carton) • Massaman curry paste • chicken drumsticks with thighs attached • yellow onions, cut into quarters • potatoes, cut into bite-sized pieces • roasted peanuts • Palm sugar to taste - fish sauce to taste - tamarind paste to taste • Small tomatoes, as desired • vegetable oil (for stir-frying the curry paste)

chicken pieces for curry (500 grams) • chicken blood (optional, about 3.5 oz or 100 grams each) • chicken feet (500 grams) • green curry paste • red curry paste • large spur chilies, sliced • shrimp paste • palm sugar • fish sauce • Thai eggplant, cut into pieces • canned coconut milk (about 17.5 oz or 500 grams) • water •

Fresh chicken • Chicken blood • Oyster mushrooms • Sliced galangal, lemongrass, and shallots • Kaffir lime • Fried dried chilies • Culantro (or substitute with cilantro) • tamarind juice (adjust to taste) • Fresh coconut milk • fish sauce (adjust to taste) • granulated sugar (adjust to taste)

chicken breast or thigh, cut into bite-sized pieces (200 grams) • red curry paste • kaffir lime leaves • Thai eggplant, sliced (about 35 grams) • fresh Thai basil leaves (about 10 grams) • fish sauce • granulated sugar • red chili peppers, sliced on the diagonal (about 30 grams) • coconut milk (about 300 ml) • little vegetable oil for stir-frying • chicken broth or water (about 120 ml)

boneless, skinless chicken thighs, cut into bite-sized pieces (300 grams) • coconut cream (180 ml) • oyster mushrooms, torn into pieces (120 grams) • lemongrass, sliced diagonally • water (360 ml) • galangal • kaffir lime leaves, torn into pieces • chicken bouillon cube • lime juice (30 ml) • fish sauce (10 ml) • small stalk culantro, cut into 1/2-inch pieces (or substitute with cilantro) • red bird’s eye chilies, lightly crushed

Keto green curry paste • Chicken breast • Thai basil • Pea eggplants • Thai eggplants • Pink Himalayan salt • Fresh coconut milk • Kaffir lime • Red chili peppers • Chicken blood

chicken (300 grams) • green curry paste (40 grams) • Thai eggplants • pea eggplants (100 grams) • Fresh Thai basil (to taste) • Sliced green or red chili peppers, cut on the bias • coconut milk (240 ml) • water (120 ml) • palm sugar (40 grams) • fish sauce • vegetable oil

chicken • wedges pumpkin • coconut milk (Aroy-D or similar, about 13.5 fl oz/400 ml each) • red spur chilies • Thai basil • fish sauce (30 ml) • palm sugar (45 ml) • light soy sauce (30 ml) • seasoning powder (such as chicken bouillon, 15 ml) • red curry paste (30 ml)

coconut milk (250 grams) • chicken stock (70 grams) • lime juice • fish sauce • seasoning powder • galangal • lemongrass • cilantro (for garnish) • red bird’s eye chilies • –3 1/2 ounces chicken breast or thigh (60–100 grams)

chicken breast (about 300 grams), cut into palm-sized pieces • Lobo Massaman curry paste • garlic, peeled • small shallots, peeled • coconut milk (about half a box, 120 ml) • light soy sauce • black pepper • sugar

green curry paste • coconut milk • chicken thighs • chili peppers • Thai eggplant • Thai basil • fish sauce • palm sugar

Panang curry paste • chicken breast, sliced • pea eggplants • Fresh Thai basil • Fish sauce • Erythritol sweetener • coconut milk (about 240 ml) • Coconut oil

green curry paste (about 60 ml) • chicken breast or thigh (about 350 grams), cut into bite-sized pieces • coconut milk (about 300 ml) • fresh Thai basil leaves (about 10 grams) • Thai eggplants, cut into small pieces • chicken broth (about 120 ml) • palm sugar (or regular granulated sugar) • fish sauce • red chili peppers, sliced diagonally • kaffir lime leaves

skinless chicken breast (100 grams) • Mae Ploy Panang curry paste (25 grams) • almond milk (120 ml) • coconut sugar • rice bran oil • pea eggplants, to taste • red chili pepper • kaffir lime leaves, thinly sliced

chicken • coconut milk • galangal • lemongrass • winter melon • kaffir lime • yellow onion • fish sauce • sugar • lime juice • chili oil (nam prik pao) • cilantro •