Red chili

sugar (about 600 grams) • water (about 480 ml) • salt (about 7 grams) • vinegar (about 360 ml) • red chili peppers • garlic, peeled

MSG • brown sugar • ladles cooked fermented fish sauce (pla ra) • fish sauce • Green papaya, red chili peppers, lime, tomato, long beans, Thai eggplant, garlic, pickled field crab

dried red chili peppers • shallots • Thai garlic • cooked fish meat • shrimp paste • tamarind juice • palm sugar • fish sauce • vegetable oil • Note: All ingredients can be adjusted to taste if you prefer your own flavor profile

large shrimp • garlic, minced • green onions, sliced • finely chopped red chili • finely chopped yellow chili • finely chopped cilantro roots • salt • sugar

eggplants or Thai eggplants, as needed • red chili peppers • garlic • shallots • fish sauce • MSG, • shrimp paste (optional) • Cilantro,

plate fresh sour pork • Sliced ginger, to taste • Sliced shallots, to taste • green onions, sliced • limes • red chili peppers, sliced (adjust spiciness to taste) • Sunflower seeds or roasted peanuts, to taste • fish sauce • sugar • Cabbage, cilantro, cucumber, to taste

Approximate ingredients: • whole wheat spaghetti (500 grams) • ground pork (500 grams) • unsweetened cocoa powder • red chili peppers • garlic • king oyster mushroom • yellow onion • eggplant • bay leaves • cloves • coarsely ground black pepper •

Wide rice noodles (use as much as you like) • Carrot, cut into • Napa cabbage, cut into • Fresh shrimp (heads removed) • Chopped garlic • red chili powder (about 2 grams) • Sweet dark soy sauce • Soy sauce • sugar (about 4 grams) • Oil for frying

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) •

bean sprouts (about 200 grams) • firm tofu • finely minced garlic • green onions, cut into 2-inch pieces • red chili peppers, sliced diagonally • oyster sauce • soy sauce • granulated sugar • cooking oil (for stir-frying) • Cooking oil (for frying tofu)

minced pork and beef (300 grams) • red chili peppers • garlic • chili flakes • seasoning powder • soy sauce • fish sauce • sugar • holy basil leaves (100 grams) • oyster sauce

ground beef (250 grams) • Thai basil leaves, as desired • garlic • Thai bird’s eye chilies • red chili pepper • oyster sauce • granulated sugar • soy sauce • fish sauce • cooking oil • water

cooked fresh bamboo shoots (500 g) • yanang leaf juice (700 ml) • Mushrooms of your choice, such as oyster mushrooms, or a mix, as desired • acacia leaves (cha-om) (150 g) • lemon basil leaves (bai maeng-lak) (50 g) • fermented fish sauce (pla ra) (100 ml) • MSG • fish sauce • shallots • lemongrass, sliced • Red chili peppers, to taste, for desired spiciness • toasted rice or (soaked sticky rice, pounded finely)

shrimp • Lobo satay seasoning mix (includes marinade powder and dipping sauce powder in one packet) • coconut milk (250 ml) • Skewers • Ingredients for the cucumber relish • cucumber, thinly sliced • shallots, thinly sliced • red chili pepper, thinly sliced • granulated sugar • distilled white vinegar • salt • Cilantro, for garnish

ladle (about 2 tablespoons) sour curry paste (gaeng som paste) • steamed mackerel (pla tu) • red chili peppers • granulated sugar • Chinese flowering cabbage (choy sum) • small head napa cabbage • lotus stems • long beans • sesbania flowers (dok khae) • ladles (about 1/2 to 2/3 cup; 120-160 ml) boiled fermented fish sauce (pla ra) • ladle (about 2 tablespoons) fish sauce • ladles (about 1/2 cup; 120 ml) tamarind juice •

oysters (120 grams) • duck egg • all-purpose flour (about 8 grams) • water (about 30 ml) • To taste: black pepper, fish sauce • To taste: sliced green onions, cilantro, red chili • To taste: bean sprouts or pea shoots • To taste: lime

catfish (800 grams) • red curry paste • sliced fingerroot (or ginger if unavailable) • thinly sliced red chili peppers • fresh Thai basil leaves • pea eggplants • sugar • coconut milk (about 600 ml) • salt • fish sauce • water (about 120 ml) • vegetable oil

small spring roll wrappers • soaked glass noodles, cut into pieces (about 250 grams) • ground pork (about 250 grams) • wood ear mushrooms, cut into thin strips (about 100 grams) • each shredded carrot and cabbage (about 150 grams total) • pork-flavored seasoning powder • granulated sugar • vegetable oil • finely chopped cilantro roots • ground white pepper • garlic • large egg, beaten •

bean sprouts (about 200 grams) • oysters • cornstarch • soy sauce • ground black pepper • vegetable oil • sliced green onions • chopped cilantro • large eggs • water (60 ml) • vinegar • chili 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

(about 250 grams) Panang curry paste (available at most Asian grocery stores) • small cartons coconut milk (such as Chaokoh, about 6.8 fl oz/200 ml each) • –18 oz pork tenderloin (about 400–500 grams) • Sliced red chili peppers, to taste • Sliced kaffir lime • –3 tablespoons white sugar (25–38 grams) • fish sauce (22 ml) • –1 tablespoon MSG or seasoning powder (optional)

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

large egg • small bundle glass noodles, chopped • ground beef • finely chopped wood ear mushrooms • bean sprouts • White part of green onions, thinly sliced • Vietnamese rice paper wrappers, • coarsely crushed almonds • vinegar • red chili pepper, finely chopped, seeds removed (use Thai red chili for extra heat, if desired) • granulated sugar • Cilantro •

chicken breast (cut into bite-sized pieces) (about 100 grams) • green curry paste • shrimp paste • coconut milk (about 250 ml) • palm sugar • seasoning powder • small boiled potato (diced) • small onion (diced) • Thai eggplants • kaffir lime leaves (torn, stems removed) • red chili peppers (sliced diagonally) • Thai basil leaves •

beef shank (about 450 grams) • Panang curry paste (any brand) • coconut milk (about 500 ml) • kaffir lime leaves • red chili pepper • fish sauce • palm sugar

pork loin, sliced (about 200 grams) • ground turmeric • kosher salt (use 1 teaspoon if using table salt) • curry powder • granulated sugar • coconut milk (about 120 ml) • vegetable oil • red curry paste • massaman curry paste • coconut milk (about 240 ml) • water (about 80 ml) • table salt •

boiled stewing chicken • garlic • light soy sauce (about 30 ml) • Chinese black vinegar (about 15 ml) • red chili peppers • small handful cilantro • sesame oil (about 7 ml)

chicken, cut into pieces • fresh basil leaves • Sliced large red chili peppers, to taste • plate (about 1 1/2 cups) Thai eggplant, sliced • Rice noodles (kanom jeen), as desired • green curry paste (any brand) • Fish sauce or sugar, to taste • small cartons (about 13.5 fl oz/400 ml total) coconut milk (any brand)

chicken thighs with drumsticks, chopped • red curry paste • lard or olive oil • chayote squash • heavy cream (about 120 ml) • water (about 360 ml) • pink Himalayan salt • fish sauce • stevia • red chili pepper, sliced diagonally • fresh Thai basil leaves

Green curry paste • Coconut milk • Fresh Thai basil • Kaffir lime • Red chili peppers (mild, such as spur chilies) • Chicken breast • Chicken blood tofu (optional) • Winter melon • Salt • Palm sugar • Shrimp paste • Water