The Recipes Recipes for curry pastes and dips precede those for the main dishes
Portions
In Thai homes, food is seldom served in individual portions, as rice and other side dishes are normally placed on the table for people to help themselves. It is thus difficult to estimate the exact number of portions each recipe will provide. As a general rule, however, the recipes in this book will serve 4 to 6 people as part of a meal with rice and three other dishes.
Seasoning Thai Food
The amount of chilies, fish sauce (which provides saltiness), sugar and lime juice given in the following recipes is a guide, not an absolute measure. Bear in mind that you can always increase the amount of seasonings when tasting the food just before serving, whereas if you overdo it in the initial stages, it's too late to reduce the seasoning later.
CURRY PASTES
Basic curry pastes (recipes start next page) can be stored in a covered glass jar in a refrigerator for 1 month or in a freezer for 3 to 4 months.
Ingredients
When a recipe lists a hard-to-find or unusual ingredient, see pages 30 to 35 for possible s ubstitutes. If a substitute is not listed, look for the ingredient in your local Asian food market, or check the mail-order listings on page 130 for possible sources.
Time Estimates
Time estimates are for preparation only (excluding cooking) and are based on the assumption that a food processor or blender will be used.
Portions
In Thai homes, food is seldom served in individual portions, as rice and other side dishes are normally placed on the table for people to help themselves. It is thus difficult to estimate the exact number of portions each recipe will provide. As a general rule, however, the recipes in this book will serve 4 to 6 people as part of a meal with rice and three other dishes.
Seasoning Thai Food
The amount of chilies, fish sauce (which provides saltiness), sugar and lime juice given in the following recipes is a guide, not an absolute measure. Bear in mind that you can always increase the amount of seasonings when tasting the food just before serving, whereas if you overdo it in the initial stages, it's too late to reduce the seasoning later.
CURRY PASTES
Basic curry pastes (recipes start next page) can be stored in a covered glass jar in a refrigerator for 1 month or in a freezer for 3 to 4 months.
Ingredients
When a recipe lists a hard-to-find or unusual ingredient, see pages 30 to 35 for possible s ubstitutes. If a substitute is not listed, look for the ingredient in your local Asian food market, or check the mail-order listings on page 130 for possible sources.
Time Estimates
Time estimates are for preparation only (excluding cooking) and are based on the assumption that a food processor or blender will be used.
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