J:

I know I chickened out last year and skipped the March Madness
Thai recipes. To do so two years in a row would be pretty
cheap. Plus, I think in the meantime, I've sent you some of
the recipes, so I can synopsize.

Tom Kha

This is the coconut milk soup. The recipe is in an earlier
message somewhere. It came out extremely yummy this time.
Here's what I did differently. I started with the normal
amount of broth, but it simmered for several hours. This
extracted lots of the flavors from the herbs and reduced and
strengthened the broth. I used more coconut milk -- it was
about 1-to-1 ratio with the broth. Also, I didn't simmer very
long after adding the coconut milk, so it didn't "break down"
as much. Try it if you can find the stuff.

Som Tum

Shredded green papaya salad. I used to make this with shredded
carrots, but a local Asian market I found sells pre-shredded
papaya in bulk in the produce section. Rinse it and toss it
with halved cherry tomatoes and the dressing of (scale as
needed)

1/2 cup fresh lime juice
1/2 cup fish sauce
2 Tbsp unsalted peanuts
2 Tbsp dried shrimp
thai chiles to taste (6-10) or serranos
garlic to taste (5-20 cloves)

blend or process until liquified

Curries

I made Keo Wan (green) Vegetables. See an earlier recipe. I
let this simmer longer than usual before adding the vegetables
so it was thicker than usual.

I also made Beef and Potato Massaman. This is basically the
same as any other curry (use Massaman cury paste), but at the
end, add fried peanuts. Also make a mixture by frying

1 onion, sliced
1/4 cup chopped garlic
6-12 dried red chiles

then blending or processing until smooth paste. Add this to
the curry at the end as well.

I realized after I sent last week's that you didn't already
have the recipe for Mashed Potatoes with Carmelized Onions and
Cabbage. It's really good, but it will have to wait for
another time.