2 boneless skinless chicken breasts, cut in small pieces

1Tbsp oil

1-2 med zucchini cut into small pieces

1 can Coconut milk

1tbsp green curry paste (more if you like it spicy)

2 tbsp fish sauce

1 tbsp palm sugar

4-5 thai basil leaves (crush in hand to release flavor)

2-3 lime leaves ( zest of 1 lime can be used)

1/2 - 3/4 cup green peas

1lb Cod or Haddock Fillet, cut into bite size chunks (I used Cod)
1 Egg, beaten and seasoned with 1 tsp yellow mustard, black pepper and/or some salt
1/4 cup all-purpose flour
1/2 cup potato flakes

1 can coconut milk
2 Tbsps Thai Red Curry Paste
2 Tbsps Fish Sauce
2 Tbsps Brown Sugar
10-15 cherry tomatoes - cut into halves
40 basil leaves - cut into thin slices

Cooked jasmine rice
rice, tomato, mustard

5 tablespoons fresh lime juice
1/4 cup water
1/4 cup finely grated carrot
2 tablespoons fish sauce (nam pla)*
2 tablespoons sugar
2 teaspoons chili-garlic sauce*
chili, lime,

3/4 teaspoon Thai red or yellow curry paste
1/4 teaspoon curry powder
2 tablespoons white-wine vinegar
5 tablespoons olive oil
2 pounds mussels (preferably cultivated)
2 shallots
1 carrot
1 celery rib
1/2 red bell pepper
1/4 cup water
1/4 cup packed fresh cilantro leaves
curry, marinated, mussels