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.