Shoulder

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 •

coconut milk (both thick and thin parts) (about 500 grams) • green curry paste (about 200 grams) • pork shoulder (about 300 grams) • Thai eggplants • pea eggplants • red spur chilies • fingerroot rhizomes • Fresh Thai basil leaves, to taste • fish sauce • sugar • little pork-flavored seasoning powder • small cooked bamboo shoots

pork shoulder (300 grams) • coconut milk (350 grams) • Panang curry paste • Pea eggplants, to taste • kaffir lime leaves • red spur chili pepper • water (100 grams) • palm sugar • fish sauce • soy sauce • vegetable oil

pork shoulder, cut into pieces (500 grams) • onions, sliced • potatoes, peeled and chopped • carrot, chopped • Japanese curry roux • Butter, a little

carrot • potatoes • onions • Minced garlic, to taste • Pork shoulder, diced • Japanese curry roux cubes (available at most Asian grocery stores) • water (750 ml)

garlic • small shallots • small dried chilies + 8 large dried chilies • grilled fermented soybean (can substitute with shrimp paste if no allergies) • ground roasted coriander seeds • Sichuan peppercorns • ground cinnamon • lemongrass • galangal • cilantro roots • kaffir lime zest • roasted peanuts •

Yellow wheat noodles • Chinese broccoli (gai lan) • small cup (about 5 oz/140 g) marinated pork shoulder • large eggs • dark soy sauce • minced garlic • light soy sauce • sugar • green cap seasoning sauce (or use additional light soy sauce) • seasoning powder (such as chicken bouillon) • oyster sauce

pork shoulder roast (1 kg) • water (240 ml) • curry powder • ground turmeric • ground cumin • ground coriander • salt • ground white pepper, or to taste • chopped galangal • chopped lemongrass • palm sugar • coconut milk (200 ml)

shirataki noodles (400 grams) • pork belly or pork shoulder (150 grams) • large white shrimp, peeled and deveined • olive oil • garlic, minced • small red onion, finely chopped • large eggs • bean sprouts • green onions or garlic chives • concentrated tamarind paste • apple cider vinegar • liquid aminos •

sliced pork shoulder (about 400 grams) • small winter melon • red curry paste (about 25 grams) • Southern Thai roasted chili paste • canned coconut milk (about 500 ml) • Bone broth, to taste • Fresh Thai basil • Torn kaffir lime • Sliced red chili peppers, for garnish • Sea salt flakes • Fish sauce • Stevia syrup

Small box of Vermont brand Japanese curry roux (extra spicy) or any Japanese curry roux, extra spicy • potatoes (add more if you like) • carrot • onions • pork shoulder, cut into bite-sized cubes (about 500 grams) • red chili peppers (such as Fresno or red jalapeño) • apple • Unsalted butter (or use vegetable oil if you don't have butter) • Table salt • Water • honey

pork shoulder (about 500 grams) • potatoes • yellow onions • carrot (add another if you like) • small blocks spicy Japanese curry roux • vegetable oil • water (about 500 milliliters) • salt • Thin sheets of seaweed (for garnish)

Vegetable oil • pork shoulder (250 grams) • thick coconut milk (120 grams) • thin coconut milk (200 grams) • Panang curry paste (70 grams) • fish sauce • palm sugar • red chili pepper • kaffir lime leaves • Thai basil leaves (50 grams)

satay pork marinade mix • pork loin (about 300 grams) • pork shoulder (about 300 grams) • coconut milk (about 2 cups or 500 ml) • satay sauce mix • Coconut milk (use from the same can as above)

–18 oz pork shoulder, pork liver, or chicken drumsticks (300–500 grams) • Khao soi noodles, fresh or dried • –3 tablespoons red curry paste, depending on your preferred spice level • –1 tablespoon curry powder • –2 1/2 cups coconut milk (400–600 ml), or as needed • Water, as needed, for broth • unsalted bouillon • Soy sauce with shiitake mushroom, to taste • –2 teaspoons pink Himalayan salt • –2 tablespoons good quality fish sauce • Coconut sugar or stevia, to taste • –2 tablespoons oil for sautéing •

pork shoulder (500 grams) • coconut milk (100%) (120 ml) • curry powder • garlic powder • pink Himalayan salt • erythritol • red curry paste • coconut milk (120 ml) • erythritol • pink Himalayan salt • tamarind paste • olive oil •

pork shoulder, thinly sliced (500 grams) • coconut milk (240 ml) • red curry paste • fish sauce • palm sugar • Sliced kaffir lime • Sliced red chili • Pea eggplants, as desired

(about 50 grams) red curry paste • coconut milk (250 ml) • water (120 ml) • Kaffir lime • Sliced red chili peppers • –10 oz pork shoulder (200–300 grams) • fish sauce • palm sugar

pork shoulder or pork belly, sliced for grilling (500 grams) • fish sauce • minced garlic • ground black pepper • sugar • finely chopped lemongrass (white part only) • finely chopped green onion (white part only) • honey • vegetable oil

Panang curry paste • Vegetable oil • Fish sauce • Coconut sugar • Sliced chili peppers • Canned coconut milk • Pork shoulder or pork loin • Kaffir lime • Thai basil • Water

Pork shoulder, sliced • Panaeng curry paste • coconut milk (500 ml) • Pea eggplants • Kaffir lime • Kaffir lime leaves, thinly sliced for garnish • Thai basil • Palm sugar • Fish sauce • Red and yellow chili peppers

pork shoulder, thinly sliced into small pieces (about 500 grams) • water (240-480 ml) • palm sugar • fish sauce • salt • Panang curry paste or 1 packet ready-made Panang curry paste • coconut milk (8.5 fl oz or 250 ml) • Kaffir lime

panaeng curry paste • fish sauce • sugar • coconut milk • kaffir lime leaves • red Thai chilies • water (about 120 ml) • pork shoulder (about 500 grams)

large dried red chilies (seeds removed, soaked in water) • dried bird’s eye chilies (seeds removed, soaked in water) • sliced young galangal • thinly sliced lemongrass • finely sliced kaffir lime peel • chopped cilantro roots • small shallots • black peppercorns • salt • shrimp paste • coconut cream (about 500 grams) • coconut milk (about 500 grams) •

pork shoulder (about 200 grams) • Panang curry paste • coconut milk (about 150 ml) • palm sugar (about 1/2 tablespoon) • fish sauce • roasted peanuts, ground • red chili pepper • kaffir lime leaves

pork shoulder • Red curry paste, • coconut milk • Pea eggplants, • Red chili peppers, for garnish • Shiitake mushroom soy sauce, • little fish sauce • salt • Coconut sugar, • Sliced kaffir lime leaves, • oil for frying

pork shoulder • coconut milk • Panang curry paste • Southern Thai coconut curry paste • pea eggplants • kaffir lime • basil • red chili peppers • shrimp paste

pork shoulder or your preferred cut of pork • chili powder • soy sauce • oyster sauce • pork seasoning powder • pork seasoning powder • sesame oil • sugar • cilantro, chopped

duck egg • holy basil leaves • pork shoulder or any cut • bamboo shoots • oyster sauce • fish sauce • soy sauce • sugar • chili and garlic • vegetable oil (about 45 grams) • water (about 50 ml)

pork shoulder or loin • pork belly • winter melon, cut into pieces • coconut cream (about 250 ml) • coconut milk (about 1 liter) • red curry paste • curry powder • palm sugar • fish sauce • salt (about 7 grams) • cornstarch