Without bone

boneless chicken thighs • large fresh eggs (white-shelled, or any high-quality eggs) • little Japanese green onion (negi) or substitute with green onions • medium yellow onion • Sliced green onions, to taste • –3 tablespoons soy sauce (30–45 ml) • mirin (15 ml) • sake (15 ml) • dashi stock (15 ml) • sugar (4 grams)

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) •

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

boneless chicken thighs, cut into pieces • chicken wings • chicken frames (carcasses) • duck beaks (1 kilogram) • whole black peppercorns (25 grams) • garlic (about 50 grams) • cilantro roots • lemongrass, thinly sliced • palm sugar (230 grams) • soy sauce (60 grams) • oyster sauce (125 grams) • seasoning powder •

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

boneless chicken breast (about 500 grams) • red curry paste (coarse) (about 20 grams) • white granulated sugar (about 8 grams) • salt (about 3 grams) • fish sauce (15-30 mL) • pork-flavored bouillon cubes • Thai eggplant, cut into pieces (about 100 grams) • red bird's eye chilies • water (about 1200 mL)

boneless chicken thighs • soy sauce (30 ml) • sake (30 ml) • mirin (30 ml) • granulated sugar (12 grams) • fresh ginger juice (from grated ginger) • sesame oil (15 ml)

green curry paste • boneless chicken thighs • Thai eggplant, sliced • pea eggplant • kaffir lime leaves • fresh Thai basil leaves • fish sauce • red Thai chilies, thinly sliced • thin coconut milk • palm sugar • thick coconut milk

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)

green curry paste • boneless chicken thighs • coconut cream • Thai eggplant, sliced • pea eggplant • kaffir lime leaves • Thai basil leaves • fish sauce • palm sugar

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

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) •

green curry paste (100 grams) • boneless chicken thighs (300 grams) • vegetable oil • light brown sugar • fish sauce • canned coconut milk (about 17.5 oz or 500 grams) • cooked chicken blood (optional) • eggplants • Thai basil • red chili pepper

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 chicken thighs • chicken feet (cleaned, chopped, boiled with kaffir lime leaves, lemongrass, and galangal for 30 minutes to remove odor and soften, then set aside) • chicken blood (boil in water for 10 minutes, then cut and set aside) • Thai eggplants (cut and soaked in salted water to prevent browning) • large piece winter melon • large bunch pea eggplants • Thai chili peppers • Thai basil • green curry paste • Southern Thai red curry paste • shrimp paste • palm sugar •

Panang curry paste (100 grams) • boneless chicken pieces (500 grams) • kaffir lime leaves • red chili peppers • palm sugar • fish sauce • coconut milk (8.5 fl oz / 250 ml) • Water

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

green curry paste • coconut milk (about 500 ml) • boneless chicken thighs (about 1 kg) • Thai basil leaves (about 100 grams) • medium winter melon • Thai chili peppers • Erythritol sweetener, to taste • Fish sauce, to taste

pork leg, sliced, boneless • galangal, sliced • lemongrass, crushed and sliced • kaffir lime leaves, torn • salt • soy sauce • Bird's eye chilies, lime, fish sauce, roasted dried chilies • Green onions, cilantro, culantro, sliced

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 •

wedge green cabbage • mushrooms • coconut milk • boneless chicken thigh • salt • small shallots • galangal root • lemongrass • lime • kaffir lime leaves, torn • culantro (or substitute with cilantro) • Thai chilies

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

ready-to-use green curry paste (such as Roi Thai) • Boneless chicken thighs, cut into • Thai eggplant • Pea eggplant • Sliced red chili pepper • Fresh Thai basil • Fish sauce • Coconut sugar

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

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)