A day, menu.

# One day menuEp1

Flower curry and herbs: Original flavors of curry, but with adaptogens (stress-reducing) edible flowers and herbs such as Thai ginseng or Lion's Mane Mushroom

This menu is a clear example of the "Functional Heritage" trend. It is a familiar curry upgrade with Adaptogens (balancing herbs). It reduces stress and nourishes the brain. It retains the Thai spicy sour taste.

This is the "Total Flower Curry and Monkey Head Mushroom" recipe (Stress-Relief Floral Sour Curry).

🌿 raw materials (for 2-3 persons)

1. "Herbs & Flowers" Ingredients (The Functional Heroes)

Lion's Mane Mushroom: 100-150 Grams (Heroine of the Work, Nourishing the Nervous System and Brain, Slice Fit)

Thai Ginseng Leaf (Thai Ginseng / People Ginseng): 1 handful (greens with properties reduce fatigue, tasteless, cool, easy to eat)

Friendly Total Edible Flowers: 1 Large Cup (Seasonally Selected for Freshness), e.g.

Cat flowers (bitter pollen is removed)

Blossom

Sone flower

Sump flowers (add color)

2. "Rich curry pepper" mixture

Large Tablets of Dried Chili Peppers (Soak Water Soft): 5-7 Tablets (Accent Beautiful Colors)

Dried jinda peppers (if like spicy): 3-5 tablets

Thai shallots: 5-7 heads

Freckles: 4-5 Root (Put a little bit to increase anti-inflammatory properties)

Well paste: 1 tablespoon

Salt meal: ½ teaspoon

Ripe boiled fish meat (for pounding in curry water): 100 grams (using shotfish, or tilapia) or using white tofu instead for vegetarian recipes.

3. Seasoning

Wet tamarind juice: 3-4 tablespoons (depending on sourness)

Coconut sugar or stoned sugar: 1 tablespoon

Fish sauce: 2-3 tablespoons

Stock water (fish bone boiled water or vegetable stock): 3-4 cups

👩‍🍳 How to do it (Step-by-Step)

Step 1: Prepare curry chili (heart of deliciousness)

Take the meat of the fish and boil it until it is cooked. The sheep keep the meat and set it aside.

Pounce the dried peppers with fine salt, followed by shallots and freckles. Pounce well.

Put the shrimp into the paste to match.

Put boiled fish meat into the same chili pepper until it is homogeneous (this step will make the curry juice thick, very delicious)

Step 2: Cook the curry.

Set the pot to put the stock on. Use the central fire. Wait until it boils.

Melt down the peppers that pounded. People melt, not clotting.

Tip: Wait for the water to boil again. So that it doesn't smell fishy.

Step 3: Seasoning

Seasoned with wet tamarind water, beep sugar and fish sauce.

Taste "sour, salty, mellow sweet" (the taste must be a little more intense than usual, because when vegetables and mushrooms are added, the taste is diluted).

Step 4: Insert "Functional Ingredients."

Put the monkey's head mushroom first because it is harder to ripen than the flowers. Boil for 2-3 minutes until the mushroom starts to soften and absorb the curry. (The monkey's head mushroom texture is like crab or chicken. Very delicious.)

Put the cassava (next to ripe) on it.

The last step: Hurry up the fire and put Thai ginseng leaves and thin flowers (blossoms, soons, sumps) in, drown the curry and "turn off the light immediately."

Note: Thai ginseng flowers and leaves are very easy to ripen. The heat left in the pot is enough to ripen and remain beautifully colored. It does not wither until messy.

💡 More tips for the 2026 trend

Adaptogen Boost: If you can't find a fresh monkey's head mushroom, you can use a powder (Lion's Mane Powder) to mix it into the curry juice. It will make the curry juice thicker and easy to eat. Suitable for people who don't like to chew mushrooms.

Texture: Add a Lotus Stem to it to get crunchy, with the softness of flowers and mushrooms, it improves food fiber.

Presentation: Served in a solid-colored terracotta or ceramic bowl, so that the orange of the curry and the floral colors contrast markedly, garnished with tiny grains of fried peppers, adding fragrance.

This menu is both refreshing from sour taste (keeping awake) and soothing from herbs (reducing stress). It is suitable as a dinner menu after a long day of hard work.

# Kitchen