Skinless

boneless, skinless chicken breast, diced (300 g) • salt • finely grated ginger (40 g) • finely grated garlic (40 g) • Kashmiri chili powder (30 g) • tomatoes (500 g) • finely chopped red onion (100 g) • erythritol sweetener • garam masala • salt • apple cider vinegar • unsalted butter (70 g) •

skinless chicken breast, diced • large egg • Soy sauce • Sesame oil • cornstarch (about 16 grams) • Oyster sauce • Oil for frying • Bell peppers (red, yellow, and green), diced • Roasted cashew nuts • Onion, diced • fresh ginger • Chinese cooking wine •

boneless, skinless chicken thighs (about 400 grams) • Massaman curry paste mix (such as Lobo brand) • canned coconut milk (250 ml) • water (250 ml) • fish sauce • sugar • potato

pickled bamboo shoots (about 200 grams) • boneless, skinless chicken thighs, cut into pieces (about 300 grams) • coconut milk (about 250 ml) • water (about 200 ml) • red curry paste • coconut sugar • fish sauce

chicken breast or thigh (boneless, skinless) • coconut milk • fresh basil • sugar • fish sauce • seasoning powder • red curry paste

skinless chicken breast, cut into pieces (about 400 grams) • cucumber • small shallots • unsweetened milk • ground turmeric • Sliced pumpkin, as desired, to substitute for bread

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)

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

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

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) •

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

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 •

boneless, skinless chicken thighs (250 grams) • chicken blood (150 grams) • bamboo shoots (100 grams) • keto red curry paste • coconut milk (150 ml) • water (150 ml) • –2 tablespoons keto fish sauce • salt • erythritol • Thai basil and sliced red chili, to taste

(about 1/2 cup) prepared massaman curry paste • whole cloves (optional, use if you have them) • Indian turmeric powder (optional, use if you have it) • boneless, skinless chicken breast, cut into large cubes • bone-in chicken thighs (use whole pieces; you can also use drumsticks with thighs) • chicken wings (wingettes) • Thai chili peppers • large shallot (use more if you have them) • large yellow onion (use more if you have them) • (about 2/3 cup) dried chickpeas • sea salt flakes • fish sauce •

skinless chicken thigh • tomatoes • potato • onion • carrot • salt

mayonnaise • sweetened condensed milk • lemon juice • salt • large kale leaves • (about 100 grams) breadcrumbs • (about 200 grams) chicken breast (skinless) • egg • (about 100 grams) tempura flour • palm oil

skinless chicken breast • coarse red curry paste • coconut sugar or artificial sweetener or stevia • coconut milk or fresh milk • low-sodium fish sauce • medium egg • kaffir lime leaves, finely sliced, with some reserved for garnish • red chili, sliced diagonally for garnish • coconut milk • cornstarch • cabbage leaves • water

Japanese curry roux (I use S&B Golden Curry; there are 2 packs in 1 box, use 1 pack) • water (1.7 liters) • dashi powder (if you don't have it, use 1 Knorr chicken bouillon cube) • boneless, skinless chicken thighs, cut into pieces (600 grams) • medium potatoes, diced • medium carrot, cut into bite-sized pieces • onion, chopped • white shimeji mushrooms (70 grams) • Fuji apple • medium ripe tomatoes • milk chocolate (15 grams) • Salt, to taste •

shrimp (peeled and deveined) • squid (skin removed) • garlic • fresh chili peppers • baby corn (halved and sliced diagonally) • carrots (about 50 grams, cut into sticks) • Thai basil • holy basil • oyster sauce • seasoning powder • ground bird's eye chili • lime juice •

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)

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

boneless, skinless chicken breast • pea eggplant • kaffir lime leaves • red chili peppers • MSG and sugar • coconut milk • Panang curry paste

Boneless, skinless chicken thighs • Ginger • Galangal • Lemongrass • Chili peppers • Kaffir lime • Enoki mushrooms • Shimeji mushrooms • Coconut milk • chicken bouillon powder • sugar • fish sauce •

fresh bamboo shoots, sliced • pork belly, skin removed • basil leaves • kaffir lime leaves • red chilies • coconut milk (500 ml) • red curry paste • fish sauce • palm sugar • seasoning powder

boneless, skinless chicken breast • uncooked white rice (about 200 grams) • water (about 720 ml) • small pat of butter • coconut oil • salt • chicken bouillon powder • cooked chickpeas (about 80 grams)

wide rice noodles (about 150 grams) • Chinese broccoli (cut on the diagonal) • carrot (about 30 grams, sliced into rounds) • cabbage (about 30 grams, thinly sliced) • baby corn (halved lengthwise and cut into pieces) • garlic (roughly chopped) • dark soy sauce • light soy sauce • seasoning sauce • oyster sauce • granulated sugar • Thai bird’s eye chilies (sliced) •

squid (skin removed, scored in a crosshatch pattern, cut into bite-sized pieces) • large shrimp (peeled and deveined) • fresh glass noodles (80 grams) • fresh Thai chilies (finely sliced) • medium onion • tomato (sliced) • cilantro (cut into 2-inch pieces) • pickled garlic bulb (cut into small pieces) • = Dressing = • fish sauce (15 ml) • lime juice (15 ml) • granulated sugar (4 grams) •

squid • young coconut • young coconut meat (about 100 grams) • green curry paste • shrimp paste • coconut milk (250 ml) • palm sugar • seasoning powder • Thai eggplants • winter melon (about 200 grams) • kaffir lime leaves (torn, stems removed) • red chili peppers (sliced diagonally) •

=Chicken Satay • chicken breast (about 350 grams) • ground turmeric • sea salt • granulated sugar • thick coconut milk • evaporated milk • Coconut milk mixed with evaporated milk, for basting • Cilantro leaves, for garnish • =Peanut Sauce • young galangal • thinly sliced lemongrass •

boneless, skinless chicken thighs (cut as desired) • oyster mushrooms (about 100 grams), torn into pieces • young galangal (about 100 grams), sliced • ground black pepper • small garlic cloves • coconut milk (about 710 ml) • chicken bouillon powder • small dried red chilies, lightly crushed • culantro leaves (cut into pieces) or substitute with cilantro leaves • lime juice • fish sauce • Thai bird’s eye chilies, thinly sliced