Thai green curry of mussels with homemade paste, wild ginger, baby corn, green beans, sweet basil and vermicelli noodles. Make the paste and freeze in batches. Don't go heavy on the coconut cream. Serves 4.
A whole baby chicken marinated overnight in cooked red curry paste, roasted until the skin is charred, then served with a minced prawn and vegetable curry poured over the top. A Farang pop-up classic. Serves 2.
Get the free Thai Pantry Guide
New recipes and stories straight to your inbox, plus my free Thai Pantry Guide and 15% off your first Payst order.