EQUIPMENT Bowl Knife PREPARATION Skin the mango plums Chop the pulp to 1 centimetre pieces Chop the coriander

grams of firm tofu 2 tablespoons vegetable oil 1 tomato, diced ¾ cup green beans cut to ½ inch long pieces

serve more people) INGREDIENTS 2 cups of homemade coconut milk 1/4 cup homemade massaman curry paste 1 piece your own massaman curry paste Cut the pumpkin or sweet potato in cubes of 1-2 cm Chop the beans in pieces While your curry is simmering, you can fry the tofu Heat oil and pan fry tofu pieces on each side until

red chilli 2 tablespoons fresh coriander (cilantro) stalks/roots 2-centimetre (3/4″) fresh galangal piece (or 1 teaspoon powder) 2-centimetre (3/4″) turmeric root piece (or 1 teaspoon turmeric powder) 4 kaffir

time: 10 minutes Total time: 20 minutes Serves: 4 portions INGREDIENTS 1 big banana blossom 1 lime 1 piece

Pour into glasses and garnish with mint or pieces of watermelon.

INGREDIENTS an inch piece of ginger, thinly sliced 2 cloves of garlic, smashed 2 spring onions, chopped leaves for garnish) 4 to 5 small green eggplants, quartered 6 to 7 long green beans, cut into 1 inch pieces 1 cup of fresh pineapple, cut into chunks (or a can of pineapple pieces in water if you have no fresh very thin Smash the garlic Chop the spring onions Quarter the eggplants Cut the long beans in 1 inch pieces

TIP: Place your hand over the mortar to prevent pieces of chili flying out in your eyes!

chilies 1 medium sized onion 4 cloves of garlic 1 tablespoon of fresh ginger 1 -2 fresh tomatoes 1 piece

yourself Baking paper PREPARATION Make the soy milk and condensed soy milk Grade the coconut (place pieces

1 6-inch piece of fresh ginger 5–20 whole small Thai chili peppers 1 1/2 tablespoons salt 2–3 tablespoons

add a bit of oil to the pan Use the small soup ladle to pour the pancake batter in the pan Add 2 or 3 pieces