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Ingredients: Tamarind paste, fish sauce, palm sugar, red curry paste, mixed vegetables (such as papaya, long beans, and morning glory), and shrimp or fish.

Cooking Method:
Dissolve tamarind paste in boiling water to create a tangy soup base. Add red curry paste and stir until well combined. Toss in vegetables and let them cook until tender. Add shrimp or fish and season with fish sauce and palm sugar. Let everything simmer until the flavors are well blended. Serve hot with steamed rice.

Ingredients: Pineapple chunks, bell peppers, onions, tomatoes, cucumber, garlic, chicken or tofu, soy sauce, oyster sauce, vinegar, sugar, and ketchup.

Cooking Method:
Heat oil in a wok and stir-fry garlic until fragrant. Add chicken or tofu and cook until done. Toss in onions, bell peppers, cucumber, and tomatoes, stir-frying until slightly soft. Add pineapple chunks, then season with soy sauce, oyster sauce, vinegar, sugar, and ketchup to create a sweet and tangy sauce. Stir everything together and serve hot with steamed rice.

Ingredients: Green curry paste, coconut milk, Thai eggplant, chicken or tofu, kaffir lime leaves, Thai basil, fish sauce, and palm sugar.

Cooking Method:
Heat coconut milk in a pan until it releases its natural oil, then add green curry paste and stir until fragrant. Add chicken or tofu and cook until tender. Pour in more coconut milk and add Thai eggplants, allowing them to soften. Season with fish sauce and palm sugar for a balance of salty and sweet flavors. Finish with fresh Thai basil and kaffir lime leaves before serving with steamed jasmine rice.

Ingredients: Cooked jasmine rice, pineapple chunks, shrimp or chicken, cashew nuts, onions, bell peppers, garlic, soy sauce, curry powder, and eggs.

Cooking Method:
Start by heating oil in a wok, then sauté garlic, onions, and bell peppers. Add shrimp or chicken and stir-fry until cooked. Push the ingredients to one side of the wok and scramble the eggs on the other side. Mix everything together before adding cooked rice, pineapple chunks, and cashew nuts. Season with soy sauce and a dash of curry powder for extra flavor. Stir-fry well and serve in a pineapple shell for presentation.