The Sauces Page currently includes recipes for Red Curry Paste and Green Curry Paste. You can use these to make the two curry paste dishes listed on the Meats Page. As well, two standard Chinese sauces - Sweet and Sour Sauce and Ginger Oil have been added. More pastes and sauces will be added soon. So do come back and see what interesting new ideas have been included. And if you're looking for a particular sauce just click on any photo in this guide and let me know. I'll see what I can do. Thai people refer to the spicy-hot taste as phet. Very hot spice is   phet maak maak while milder spicy-hot is called phet nit noy. These recipes offer you the choice for making your pastes phet maak maak  or phet nit noy.

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