Rich

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

Panang curry paste • pork (about 500 grams) • coconut milk (13.5 fl oz or 400 ml) • Sliced kaffir lime leaves, to taste • Sliced red chili peppers • palm sugar • fish sauce

–2 1/4 lbs chicken pieces (800–1000 grams) • prepared green curry paste (150 grams) • fresh coconut milk, separated into thick and thin parts (1 kg) • fresh Thai basil leaves • red spur chilies, sliced on the diagonal • –7 red Jinda chilies, sliced on the diagonal • –30 bird's eye chilies, halved • palm sugar • –7 tablespoons fish sauce • table salt • –15 Thai eggplants, halved

steamed purple sweet potato • coconut sugar • almond milk (about 75 ml) • dark chocolate 61% (about 60 grams) • 100% cocoa powder

chicken thighs/drumsticks • water • sliced galangal • crushed cilantro roots • garlic • pandan leaves • star anise • cinnamon sticks • black peppercorns • rock sugar • light soy sauce • sweet dark soy sauce •

chicken carcass • daikon radishes • carrots • kale (5-10 stalks) • cabbage • celery (to taste) • Other vegetables or mushrooms (anything you like; I added fish balls and boiled eggs) • garlic • cilantro roots • peppercorns • light soy sauce • salt •