Thai Green Curry
Ingredients :
4tbsp.Vegetable oil
2cups Coconut milk
3-4heaped tbsp.Green curry paste, (Kaeng khiao wan paste)
1 1/2 lbs/ 24 oz.Chicken, sliced
3-4tbsp.Fish sauce
1tbsp.Granulated sugar
1/2cup Sweet basil leaves, (bai horapha)
4-6 Red spur chili peppers, sliced
Directions :
1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn. 2. Add a little of the coconut milk to the curry paste to soften the paste making it more spread able. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching. 3. Add the sliced chicken and stir. Bring the curry back to a boil and cook the chicken until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basil leaves and garnish with red spur chili peppers. 4. Serve this dish with rice.

Som Tum(Papaya Salad)
Ingredients:
1 fresh green papaya
5 Thai chilies (prik kee noo)6 garlic cloves, coarsely chopped
2 medium sized tomatoes, sliced thinly
1/2 cup green beans cut into one inch lengths
2 teaspoons of fish sauce1 quart cup of tamarind juice
Preparation:
Peel the skin off of the papaya, then use a cheese grater to shred the papaya. The seeds are not used! After you have finished, sprinkle some salt onto the shredded papaya, and let stand for 30 minutes
Directions:
Now you will need a mortar and pestle. (You can use a regular mixing bowl, but you just don't get the right effect.) Combine all of the ingredients except for the tomato into the mortar bowl and mix thoroughly. Then add the tomato and briefly mix (do not pulverize the tomato into liquid- you want it to be kinda' "bruised")

Tom Yum Goong (Spicy Shrimp Soup)
Ingredients:
1/2 pound peeled shrimp
4 cups chicken stock
1 tablespoon chili oil10 lime leaves (kaffir leaf)
3 tablespoons lime juice
4 stalks green onion
2 tablespoons fish sauce
1 cup whole straw mushrooms
3 stalks fresh lemongrass
6 fresh Thai chilies (prik kee noo)
Directions:
1. Prepare the chicken stock in a medium to large sized pot, and then bring to a boil.
2. Add the lime leaves and lemongrass stalks to the pot, and reduce the heat to simmering. Cook for five minutes.
3. Remove only the lemongrass, and turn the heat to high. Add in the shrimp, mushrooms, chili oil, and the Thai chilies. Boil until the shrimp are done (about 2 minutes)
4. Remove from stove, you're almost done!
5. Add in the fish sauce and limejuice, and stir. Some like it more sour, others more salty. You decide on what makes you happy.
6. The most important step!!! Enjoy.

Pad Thai, Fried Noodles Thai Style
Ingredients
1/2 package (16oz) wide rice noodles
2 1/2 tbsp. vegetable oil
2 cloves garlic
1/4 lb. pork, cut into 1" by 1/4" pieces
3 tbsp. dried shrimp, small size
2 tbsp. salted radish, chopped (optional)
2 tbsp. fish sauce
1 tbsp.light soy-sauce
2 1/2 tbsp.palm sugar
1 tbsp. lime juice
1 cup bean sprouts
1/4 cup unsalted roasted peanuts, crush in a mortar & pestle or chop with a chef's knife
Cilantro to garnish
Preparation
Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.
Heat oil in wok, until hot but not smoking. Add smashed garlic. Add pork. Fry until meat is no longer pink.
Add noodles, dried shrimps, fish sauce, sugar, lime juice and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through.
Add salted radish, if using (rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix.
Remove to a platter or individual plates to serve. Garnish with cilantro.

THAI FISH CAKE
Ingredients
-Clown knife fish (grey fish) 2 cup
-Kaffir lime leaves minced finely 2tbs
-Fish sauce 2tbs-Egg 1piece
-Vegetable oil 1 bottleCurry paste recipes for mixing with fish cake
-Dried big red chilies, deseeded, soaked 7 pieces
-Red shallot peeled 2tbs-Garlic cloves peeled 2tbs
-Lemon grass thinly minced 1 piece
-Galanga cut into oval shape 3piecs
-Kaffir lime skin minced thinly 1tsp
-Cilantro root cut 1tbs-Pepper ½ tsp
-Shrimp paste 1tspDipping Ingredients(fish cake sauce)
-Vinegar ½ cup-Sugar ¾ cup
-Fine salt 1tbs-Red-Green chili blended finely 2tbs
-Cucumber sliced thinly ½ cup
-Cilantro 1 piece
Dipping recipes
1. To grind all curry recipes finely until well combined.
2. Mix fish meat with curry paste, egg, fish sauce, sliced kaffir lime leave and thresh all mixture about 10-15 minutes untill well combined and sticky.
3. Shape into well round piece, deep fried over medium heat until turned in yellow side, remove, and drain.