Yellow curry paste - I was trying to make this in my mortar and pestle because that's how I prefer to make my curry pastes but I could not get the New Mexico chiiles to break down! I ended up having to use my food processor for that but pounded down everything else. The chilies also stained my mortar and pestle and I ended up having to "bleach" it by letting it sit in the sun for a few hours so beware.
Yellow curry - This is everything that a curry should be, no joke! It's creamy and is just divine. The seasonings are perfect and exotic. I used green beans instead of taro because I don't like taro all that much.
Stir-fried vermicelli noodles - I added the spinach along with everything else cause I wasn't crazy about not cooking it. I had to add significantly more soy sauce to get it where I wanted it but this was good either way.
Thai iced tea - I add about 1 cup of sugar. This tastes really good with some So Delicious Coconut Creamer. If you don't have some, you could always use some Almond milk.
spring rolls - Very tasty filling that I enjoyed a lot. It calls for a whopping 3 tbs of crushed garlic and like FB pointed out that is a lot and I used maybe 1 tbs. (The Thai, along with the Koreans, are the garlic eating champions in the world). I do need to work on my wrapping technique as they came out a bit loose and one or two fell apart in the cooking.
Stir-fried Vermicelli Noodles - Mainly I used this as a guide on how to stir-fry vermicelli noodles. I followed his instructions on stir frying the noodles first soy sauce and sesame oil then setting them aside and cooking the veggies. Where I went way off track is the ingredients...I didn't have any leeks so I used garlic and scallions, I omitted the mushrooms as I didn't have any one hand, I used siracha instead of chili flakes, I added mung bean sprouts, and finally didn't serve it over spinach (I've done that before with vermicelli and it's good that way, but I some leftover tomato salad to eat). I did use shallots and carrots and Maggi sauce. as he calls for. (This is the cookbook that introduced me to the wonderful taste of Maggi a couple of years ago and I've had it on hand ever since). The end result of way super good!
stir-fired eggplant with holy basil - Delish.....I used Thai eggplant which I've never had before and the taste is pretty similar to regular purple eggplant but seemed more "seedy". I used regular Thai basil and omitted the 2 tablespoons of sugar as my stir fry sauce is sweet already. I also ignored the instructions to fry up some basil and shallots for garnish but used plenty of bail in my recipe.