Ingredients:

400 grams chicken, thin pieces
3 tablespoons green curry paste
2 1/2 cups coconut milk
5 fresh eggplants, quartered
2-3 fresh red chilies, sliced diagonally
2 kaffir lime leaves, torn
1/4 cup sweet basil leaf
1 1/2 teaspoon sugar
1 tablespoon cooking oil
1 1/2 tablespoons fish sauce

Directions:

1. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add a little coconut milk, stir until a film of oil surfaces.
2. Add chicken and kaffir lime leaves, continue cooking until fragrant and the chicken is cook through. Stir over medium heat and cook until boiling.
3. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture is boiling, add the eggplants and cook until they are done. Sprinkle sweet basil leaves and red chilies over, turn the heat off.

Ingredients:

2-3 cups water
1/2 cup spareribs
1/2 cup pickle cabbage
2 tablespoons soy sauce
1 pinch ground pepper
1 clove garlic
1 bitter melon

Directions:

1. Spareribs should be 2" x 2" or smaller. You can ask your butcher to cut them for you.
2. Heat up water and the pork on medium heat. Add ground pepper, garlic and soy sauce and let the soup simmer on low or medium heat.
3. Cut the bitter melon across into 2 inch pieces. Cut those pieces lengthwise and remove the white fluff and seed. Add the cut bitter melon and pickle cabbage to the soup.
4. Let it simmer for an hour or until the bitter melon is soft and easy to cut with a spoon. You may need to add water from time to time. Add more soy sauce if needed.

Ingredients:

2 tablespoons oil
2 garlic cloves, minced
1/4 cup sliced onion
1/2 cup sliced carrots
1 cup sliced cabbage
1 cup broccoli flowerets
1/4 cup sliced mushrooms
1/4 cup bean sprouts
1 tablespoon soy sauce
1 tablespoon sugar

Directions:

1. Heat a large skillet and add the oil and garlic.
2. Add all the other ingredients. Stir-fry for 4 minutes, until the vegetables are crisp tender.
3. Serve with steamed jasmine rice.

Ingredients:

1 lb (500 g) white fish fillets, cut into chunks
1 large banana leaf, cut into 4 pieces, each 8 X 8 inches
1 cup shredded lettuce, blanched
1 cup sliced zucchini/courgette, blanched
1 cup sweet basil leaves (bai horapa)
2 green jalapeno peppers (prik chee fa), sliced
1/4 cup cilantro/coriander leaves (bai pak chee)

Sauce's Ingredients:
1/2 cup (4 fl oz/125 ml) red curry paste (nam prik gaeng ped)
2 cup (16 fl oz/500 ml) coconut milk
4 egg yolks (reserve whites for topping)
2 tablespoons fish sauce (nam pla)
2 tablespoons cornstarch/cornflour

Topping's Ingredients:
1 cup (8 fl oz/250 ml) coconut cream
4 eggs white

Directions:

1. Marinate the fish chunks with the combined sauce ingredients and place in the refrigerator to chill for about 15 minutes.
2. Beat the topping ingredients together with a fork.
3. Wipe each piece of banana leaf with a damp cloth before use. Place a quarter of each of the blanched vegetables and of the fish in the center of each piece of banana leaf. Spoon on a quarter of the topping. Top with a scattering of basil leaves, pepper slices and cilantro leaves.