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

chicken (300 grams) • coconut milk (about 13.5 fl oz or 400 ml) • salt • galangal • lemongrass • tomato • green onion and cilantro • granulated sugar • lime

boneless, skinless chicken breast (500 grams) • chicken feet (200 grams) • green curry paste (about 1.5 dek or 45 grams) • Thai eggplants • straw mushrooms (300 grams) • coconut milk (750 milliliters) • Fresh Thai basil, to taste • red chili peppers • Palm sugar • Salt • Fish sauce • Water

ground chicken breast (about 200 grams) • glass noodles (use as needed) • shredded cabbage (about 100 grams) • julienned carrots (about 100 grams) • low-sodium fish sauce (30 ml) • granulated sugar (4 grams) • spring roll wrappers (frozen is fine) • Sweet chili sauce or plum sauce, for dipping • oil for stir-frying the filling (15 ml) • oil for frying (240 ml)

chicken (about 150 grams) • Thai eggplant (about 60 grams) • fresh Thai basil leaves (about 10 grams) • sugar (about 12 grams) • green curry paste (about 60 grams) • coconut milk (about 300 ml) • chicken broth (about 120 ml) • red chili peppers • kaffir lime leaves • fish sauce (about 45 ml)

chicken wings or drumettes (use your preferred cut) • Massaman curry paste (50 grams) • potatoes • coconut milk (from a carton) (250 ml) • yellow onions • fish sauce (to taste) • coconut sugar • water (500 ml) • peanuts • red chili peppers

bamboo shoots (about 1 kg) • coconut cream (about 1 kg) • Coconut milk (for thinning) • chicken breast or thigh, sliced (about 0.5 kg) • pork meatballs (about 0.5 kg) • red chili peppers • red curry paste, finely ground (about 200 grams) • kaffir lime leaves, torn into pieces • Fish sauce • Sugar

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) •

Fried Chicken Breast • chicken breast (300 grams) • whole milk (200 ml) • fish sauce • egg • all-purpose flour • Panko breadcrumbs for coating and frying • green curry paste (35 grams) • coconut milk (250 ml) • rice bran oil (or vegetable oil) • fish sauce • palm sugar •

galangal • lemongrass • kaffir lime • shallots • red Thai chilies • canned coconut milk (200 ml) • chicken drumsticks, chopped • salt, tamarind paste, sugar, seasoning powder • water (500 ml, approximate) • cabbage

chicken breast (300 grams) • chicken blood (optional, about 3.5 oz/100 grams) • green curry paste • small can coconut milk (about 1 cup/240 ml) • Thai eggplants, quartered • small bunches pea eggplants • julienned fingerroot (kra chai) • Thai basil leaves • ladles fish sauce (about 3 tablespoons/45 ml) • red spur chili pepper • kaffir lime leaves • palm sugar •

chicken breast • Chili peppers, to taste • Garlic, to taste • Fresh Thai basil leaves, to taste • vegetable oil (7.5 ml) • sugar (6 grams) • fish sauce (7.5 ml) • oyster sauce (15 ml) • large egg

chicken breast • diced potato • sliced onion • Massaman curry paste • Coconut milk • finely ground peanuts • curry powder

coconut milk (about 500 grams) • chicken drumsticks or thighs • lemongrass • young galangal root • kaffir lime leaves • Thai bird’s eye chilies • lime juice • granulated sugar • fish sauce • green onions (scallions) • small shallots • young winter melon (about 200-300 grams) •

green curry paste (about 45 grams) • red curry paste (about 15 grams) • coconut milk (about 13.5 fl oz or 400 ml) • Chicken wings • Kaffir lime leaves, torn • Fresh Thai basil • Red chili peppers, sliced diagonally • Thai eggplant • Fish sauce • Brown sugar • Salt • Water

small young winter melon (peeled and cut into pieces) • chicken thighs (chopped) • fresh Thai basil leaves (leaves picked) • kaffir lime leaves • red chili peppers (sliced for garnish) • green curry paste • red curry paste • coconut milk (about 1 cup or 250 ml) • palm sugar • fish sauce • seasoning powder • water (300 ml)

Tom Yum Ingredients: • lemongrass, cut into 2-inch pieces and smashed • kaffir lime leaves, torn with the center stem removed • galangal, smashed • Thai bird’s eye chilies, lightly crushed (adjust to taste) • garlic, smashed • shallots, smashed • cilantro roots, smashed • sawtooth coriander (culantro), cut into 2-inch pieces • chicken pieces (about 1/2 kilogram), any cut you like • chicken broth or water (about 1 liter) • fresh shiitake mushrooms, stems trimmed and large ones halved •

chicken mid-joint wings • coconut milk (about 150 grams) • cherry tomatoes • oyster mushrooms (about 200 grams) • galangal root • lemongrass • kaffir lime leaves • Thai bird’s eye chilies • palm sugar • salt • lime juice

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

Chicken breast or thigh, cut into • coconut milk (about 355 ml) • Thai chili paste (nam prik pao) • chicken stock (about 355 ml) • Mushrooms of your choice • galangal • lemongrass, thinly sliced • kaffir lime leaves, torn into pieces • fish sauce (about 80 ml) • sugar • lime juice (about 80 ml) • Thai bird’s eye chilies, lightly crushed and halved •

Green curry paste • Chicken or your choice of meat • coconut milk (about 1 3/4 cups or 450 ml) • sweet basil • Thai eggplants (optional, peeled and soaked in salted water to prevent browning) • bamboo shoots in water • bell pepper (for color), seeds removed and thinly sliced

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

oil • –2 tablespoons Massaman curry paste • coconut milk • chicken thighs (bone-in, skin-on) • –7 tablespoons fish sauce • –3 teaspoons salt • –6 tablespoons tamarind paste • –4 tablespoons palm sugar • roasted peanuts • potatoes • onion • –2 cans water (use empty coconut milk cans to measure)

boneless, skinless chicken thighs, cut into pieces (500 grams) • green curry paste (200 grams) • coconut milk (about 355 ml) • Thai eggplants, pea eggplants, kaffir lime • Thai basil, red and green chili peppers • Fish sauce, sugar • water (about 120 ml), seasoning powder

Chicken (any part) • Oyster mushrooms • Chicken liver • shallots • Galangal • lemongrass • Kaffir lime • tomato • onion • Dried chili peppers • Tamarind (or substitute with lime if unavailable) • Salt •

Chopped chicken thighs • Fresh Thai basil • Chili peppers and garlic

boneless, skinless chicken thighs • coconut cream (about 240 ml) • coconut milk (about 720 ml) • kaffir lime leaves, torn • winter melon, cut into pieces (about 450 grams) • red spur chilies, sliced diagonally • Thai basil leaves • palm sugar • fish sauce • chicken bouillon cubes • green curry paste (see below) • Green Curry Paste Ingredients •

shrimp • large rice paper wrappers • shiitake mushrooms, diced • carrot, diced • Fresh vegetables for serving • Ground or finely chopped chicken breast • Green onions

brown rice noodles • Chicken breast • eggplant • green curry paste • whole milk • chili peppers • fresh basil • coconut sugar

chicken • chicken blood • galangal, lemongrass, kaffir lime • chili peppers, lightly crushed and sliced diagonally • tomatoes • cabbage • oyster mushrooms • cilantro and green onions • fried dried chili peppers • tamarind