Massaman Curry Paste 1 potato 1/2 cups fresh green beans 1/2 red sweet pepper or red banana pepper a piece cups PREPARATION Preheat oven to 260° Celsius Cut the potato in cubes of 1-2 cm Chop the beans in pieces

Total Time: 10 minutes Makes: 4 portions INGREDIENTS 2 - 3 cups Oyster Mushrooms (cut into chunky pieces Sugar water Vegetable oil for frying EQUIPMENT a wok PREPARATION Chop the oyster mushroom in chunky pieces

ingredients together with some ice cubes in the blender Blend Pour in tall glass, serve with a lime wedge or piece

METHOD TOFU: Heat 1 tablespoon oil in awok and stir fry the tofu pieces for 5-10 mins. Gently stir the pieces to make sure that they do not break.

PREPARATION Clean the jars and use hot water to sterilize them Soak and clean the cucumbers, cut in pieces cheesecloth over a bowl and let the cucumber mash drain for ca. 10 minutes Clean the onion and cut in pieces

tablespoon corn starch 1 tablespoon honey 1 teaspoon sesame seed oil 1 teaspoon rice vinegar 2 inch piece

INGREDIENTS 1 ¾ cups home made yogurt 6 cubes ice, crushed 1 ½ cups ice water 10 Thai basil leaves a small piece

Take of the skin of the wax gourd, remove the seeds and dice the gourd into 5 cm pieces. * Remove the

vegetable stock 2 tablespoons homemade tomato ketchup 2 Thai red chili 2 cups home made coconut milk 1 piece

Quarter the onion Cut the cabbage into bite-size pieces Chop the garlic finely Cut the spring onions into pieces of 3 centimeter METHOD Marinate the tofu with a pinch of salt. After draining cut the chilies into 1 cm pieces (use a knife or scissors) Remove the oil from the wok Add the dried chili pieces. Stir. Finally add the spring onion pieces and stirfry for 1 more minute.

1 cups INGREDIENTS 15 long dried red chilies Boiling water 1/4 cup of roasted unsalted peanuts 5cm-piece

cornstarch EQUIPMENT A bowl wok PREPARATION Clean and cut the fresh pineapple Chop the bell pepper in long pieces