Thai green chicken curry is one of Thailand's most iconic curries, known for its vibrant green color, fresh herbal aroma, and medium spiciness balanced by the creaminess of coconut milk. It's a versatile dish traditionally served with jasmine rice and pairs beautifully (rice not included) with vegetables like zucchini, carrots, bell peppers, and green beans, making it perfect for everyday meals or sharing at Asian mezze platters.

Its texture is slightly thick and very creamy, with a sauce that clings well to the chicken and vegetables, while the green curry paste adds notes of green chili, coriander, basil, and ginger, creating a flavor that is both herbal, citrusy, and spicy. It is prepared by sautéing the green curry paste in oil and the fat from the coconut milk, then adding the chopped chicken, the remaining coconut milk, a little water, and the vegetables, and cooking over medium heat until the chicken is tender and the vegetables are al dente.

Ingredients: chopped chicken, Thai green curry paste, coconut milk, zucchini, green beans, carrot, onion, garlic, ginger, cilantro, vegetable oil, fish sauce, soya sauce, vinagre, sugar and salt.

Use within 2–3 days, keeping the curry refrigerated in an airtight container; reheat over low heat in a pot or pan, adding a splash of water or coconut milk if needed to restore the creamy texture. For longer storage, it can be frozen for up to 2–3 months and reheated directly from frozen or after thawing in the refrigerator, stirring well to ensure the sauce is smooth.

Thai yellow chicken curry is a creamy and aromatic stew, typical of Thai cuisine, ideal for those looking for exotic flavors but with a mild spiciness.

Perfect served with jasmine or basmati rice (rice not included), this dish works beautifully as a main course for everyday meals or casual dinners, offering a comforting combination of chicken, potato, and coconut milk. Its silky, slightly thick texture comes from the coconut milk, while the blend of spices, including cumin and coriander, gives it a vibrant yellow color, citrus notes, and a warm, balanced aroma.

It is made from a yellow curry paste sautéed in oil, to which pieces of chicken, coconut milk, potatoes, onion and other vegetables such as carrots are added. green beans and peppers, letting everything simmer over medium heat until the meat is tender and the sauce is well thickened.

Ingredients: chicken breast, Thai yellow curry paste, coconut milk, potato, onion, carrot, green beans, peppers, vegetable oil, chicken broth, fish sauce, soya sauce, vinager, curcuma, sugar and salt.

Use within 2–3 days, when refrigerated in a tightly sealed container; gently reheat in a pot or pan with a little water or stock, without bringing to a rolling boil, to preserve the sauce's texture. For longer periods, it can be frozen after cooking for up to 2–3 months and reheated over low heat, stirring occasionally to re-emulsify the sauce.

Thai Fish Dressing - Nam Pla is a Thai- style dressing that combines the intense and salty flavor of fish sauce with the creamy and crunchy touch of roasted peanuts, ideal for use as a dip, to finish Thai-style salads, cold noodles, spring rolls or to give an umami punch to grilled fish, seafood and chicken.

Ingredients: fish sauce, soya sauce, vinegar, chopped roasted peanuts, lemon juice, sliced dried y fresh chili, chopped garlic, sugar, water, and a touch of fresh herbs like cilantro to balance the saltiness, acidity, and spiciness.

Thai Fish Dressing - Nam Pla – Homemade nam pla keeps in the refrigerator for 5 to 7 days in a tightly sealed jar; it is important to mix it before using to reincorporate the peanuts and chilies that settle at the bottom.

Chinese-style chili crisp oil is a crispy spicy oil, prepared with dried chilies, garlic and spices fried in oil, with toasted sesame seeds that add texture and a toasted and slightly smoky flavor; ideal for finishing dishes such as dumplings, noodles, fried rice, stir-fried vegetables or even eggs and rice bowls.

Ingredients: vegetable oil, dried chili flakes, fried garlic and onion, toasted white and black sesame seeds, salt, sugar, peppercorns and a touch of sesame oil to enhance the umami.

Homemade chili crisp oil can be stored in a tightly sealed jar, in a cool, dry place or in the refrigerator, for 1 to 2 months, always using clean utensils and ensuring that the solid ingredients are well covered in oil to maintain their crisp texture and flavor.