Red curry, coconut milk, and peanut butter make a sweet, spicy and salty sauce for meat and vegetables.

Lightly seasoned curried potatoes in a wrapper, fried in a pan.

Just like Pork Satay II, except includes minced ginger root, minced dragon chili and fish sauce.

Hot and salty dip for fruit slices or satay.

Tamarind paste is really what makes this a great dish.

Thicker than sauce, thinner than salsa, sambal oelek is a fresh-ground paste made of chile peppers, salt, and sometimes vinegar, lime juice, lemongrass, or brown sugar. The heat of the sambal depends entirely on the variety of peppers.

A nice fragrant alternative to simple white rice.

An American-Thai staple, done quickly and easily, and good enough to pass most afficionados’ taste tests.

The taste of roasted garlic, preserved in oil, for use anytime.

Jalapenos give this vinegar a little kick and cuts back on the pungent scent.