An afternoon at Blue Lagoon Cooking School:

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INGREDIENTS FOR RED, GREEN, AND MASSAMAN CURRIES

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CRUSHING RED CHILLIES TO A PASTE

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PREPARING MASSAMAN CURRY

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MASSAMAN CURRY

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SHRIMP HEAD BROTH FOR TOM YUM AND TOM KHA GAI SOUP

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TOM KHA GAI

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PAD THAI

RED BEAN AND COCONUT STICKY RICE DESSERT

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BABY COCONUT AND MANGO BLACK STICKY RICE DESSERT WITH CRISPY MUNG BEANS

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BACK AT GAJAPURI RESORT

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SUNRISE

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KOH CHANG PLANE BACK TO BANGKOK

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