Vegetable fish

Omelet: 4 eggs and about 4 oz (115 grams) ground pork, seasoned with soy sauce • Vegetables for the curry: Use your favorites. Today I chose water spinach, green papaya, young watermelon, cabbage, and okra • shallots + 1 head garlic • large dried chilies + 15 small dried chilies • fermented soybean (or substitute with miso) + 1 small grilled dried fish • lemongrass + peel from 1/2 small kaffir lime • (if you have fingerroot, add a bit for extra flavor) + salt • ladles tamarind water (about 1 to 1 1/2 cups or 240-360 ml) • palm sugar + 2 tablespoons granulated sugar • large lime • salt + 2 tablespoons soy sauce • Water

mackerel • Assorted vegetables of your choice • fried mackerel fillets • Thai bird chilies (add more if you like it very spicy) • lime juice • seasoning powder (to taste) • Salt • shallots • garlic 🧄 • Chili powder • sugar

jasmine brown rice • carrots, butternut squash, tomatoes, and sliced onions • salmon • salt

tilapia, cut into sections • Olive oil for brushing the fish skin • Sea salt for marinating the fish • green chilies • bird's eye chilies • spur chilies • Garlic • Shallots • Sea salt for seasoning • Side vegetables as desired

pumpkin • zucchini • curry paste • mackerel • chili peppers • shallots, garlic, salt

water (100 ml) • tamarind juice • large fresh shrimp, about 3 inches each (300 grams) • daikon radish • cauliflower florets • napa cabbage • dried chilies, soaked • shallots • garlic • shrimp paste • steamed mackerel

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 •

eggplant • tuna • Oil • mayonnaise • Salt • Black pepper • Sliced cheese or cheese powder • Breadcrumbs

salmon • Salt and pepper to taste • olive oil • butter • lemon • Sugar • celery, sliced diagonally • baby carrots

eggs • tomatoes • tuna • salt • Black pepper to taste

pumpkin (about 1/2 pound or 225 grams) • small bunch pak wan (Melientha suavis) • small bunch neem leaves (optional, skip if you don’t like bitterness) • oyster mushrooms (about 100 grams) • Pork, as desired • Lemon basil • Kaffir lime leaves, julienned fingerroot • leftover curry paste, plus half the amount more • lemongrass • garlic • small shallots • Some galangal, fingerroot, and cilantro roots •

Sea bass, cut into pieces (you can include the head if you like) • Long green beans • Cauliflower florets • Napa cabbage • Sesbania flowers (optional, or substitute with another edible flower) • sour curry paste (about 30 grams) • tamarind paste (about 30 grams) • palm sugar (about 20 grams) • fish sauce (about 30 ml)

daikon radish, sliced • cabbage • long beans, cut into pieces • chive flowers • medium mackerel • Gaeng Som curry paste • fish sauce • palm sugar • tamarind paste (or to taste)

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

whole tilapia • Cauliflower • Asparagus • Pea eggplants • Thai eggplants • Dill • bird's eye chilies • Thai chilies • large red chilies • garlic • shallots • cherry tomatoes •

your choice of greens, such as Chinese mustard greens • enoki mushrooms

large raw shrimp • cha-om leaves (or substitute with chopped green onion tops if unavailable) • Chopped cabbage, as desired • long green beans, cut into pieces • baby corn • large eggs • sour curry paste (kaeng som paste) • fried mackerel (about 3.5 oz/100 grams) • large shallot • tamarind juice • palm sugar (or light brown sugar) • salt •

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 •

red curry paste • small cup coconut cream, 1 large cup coconut milk (about 1/2 cup (120 ml) coconut cream, 1 cup (240 ml) coconut milk) • boneless chicken thighs • straw mushrooms • pumpkin • Thai eggplants • acacia leaves (cha-om) • wild betel leaves (cha-plu) • fish sauce • sugar

Chinese broccoli (gai lan) • water spinach (morning glory) • napa cabbage • Thai sour curry seasoning mix • water (1.5 liters) • tamarind paste • palm sugar • fish sauce • Ground black pepper and chili flakes, to taste

whole tilapia • sour curry paste • young melons • baby bok choy • cabbage • winter melon • sesbania flowers • carrot • fish sauce (about 60 ml) • fermented fish sauce (about 120 ml) • tamarind juice (about 80 ml) • sugar •

sour curry paste (about 45 grams) • tamarind paste (about 30 grams) • fish sauce (about 45 ml) • sugar (about 25 grams) • salt, added when starting to boil the water • Vegetables of your choice • Green papaya • Carrot • Napa cabbage • Cauliflower • fish fillet • Shrimp, as desired

ladles cooked white rice • fresh shrimp • Napa cabbage, as much as you like • Carrot, as much as you like • Fried garlic • salt • black pepper • light soy sauce • fish sauce • white sugar • water (about 500 ml)

mixed vegetables (from the market) • large eggs • acacia leaves (cha-om) • (about 2 tablespoons/30 grams) Thai sour curry paste (Kaeng Som paste) • Fish sauce, to taste • Tamarind paste, to taste • Granulated sugar (no palm sugar available) • Seasoning powder (optional) • Vegetable oil (for frying eggs)

napa cabbage • Chinese mustard greens (choy sum) • small amount of cauliflower florets • Thai sour curry paste (kaeng som paste) • shrimp, peeled and deveined • tamarind paste • palm sugar • fish sauce

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 •

vegetable noodles (about 1 package, such as spinach or mixed vegetable noodles) • shrimp, peeled and deveined • White shimeji mushrooms, sliced • Fresh basil leaves (preferably Thai basil) • Red chili peppers (such as Fresno or red jalapeño), sliced • Garlic • Bird’s eye chilies • olive oil (30 ml) • oyster sauce (15 ml) • light soy sauce (15 ml) • fish sauce (7 ml) • sugar (4 grams)

–2 tablespoons vegetable oil (15–30 ml) • acacia leaves (about 50 grams) • –4 large eggs • –14 ounces chopped napa cabbage and other vegetables of your choice (200–400 grams) • –2 tablespoons gaeng som curry paste (15–30 ml) • tamarind paste (45 ml) • fish sauce (22 ml) • palm sugar (30 ml) • –2 limes

cauliflower • cabbage • plate of dok kajorn flowers (or substitute with squash blossoms or another edible flower) • shrimp • red curry paste (kaeng som paste) • palm sugar (about 30 grams) • fish sauce • tamarind paste

lettuce • Green onions, or Japanese green onions if available, sliced thinly • onion • Korean chili powder • garlic, minced • sesame oil • Korean soy sauce • sugar • fish sauce • Toasted sesame seeds, to taste • vinegar