Chile-Vinegar Sauce (Nam-som - Thailand)

Serve with stir-fried noodle dishes such as Pad Thai.

Red Curry Paste (Nam Phrik Gaeng Daeng - Thailand)

Source: The Thai House Cooking School - Bangkok, Thailand

Curry paste is an essential ingredient in Thai curry dishes.

Yellow Thai Curry (Gaeng Ka-Ree Gai)

2 (14 ounce) cans coconut milk, unshaken
2 teaspoons to 1 tablespoon red curry paste or yellow curry paste

Korean Marinade and Basting Sauce

1/2 cup soy sauce
1 tablespoon cider vinegar
2 scallions (with tops), minced
2 cloves garlic, minced
1 tablespoon finely minced ginger root

Dipping Sauce for Spring Rolls (Korean)

This is a sauce served in many Korean restaurants with scallion pancakes.

Green Thai Curry (Gaeng Kiow Wahn Goong)

2 (14 ounce) cans coconut milk, unshaken
2 teaspoons to 1 tablespoon green curry paste, or to taste

Thai Sweet-Chili Sauce

Posted by WingsFan91 at recipegoldmine.com 8/27/2001 7:58 am

Thai Ingredient Substitutes

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:34 pm

Thai Chili-Garlic Basic Sauce

Posted by WingsFan91 at recipegoldmine.com 8/27/2001 7:58 am

Makes approximately 4 cups of sauce

Thai BBQ Marinade

Posted by WingsFan91 at recipegoldmine.com 6/25/01 6:50:19 am

This is what makes Thai Barbecue Chicken taste so good...