Stir-fry quickly to heat through and serve immediately. Try not to overcook. Thai curries are thinner and lighter than Indian varieties. If the sauce is too thin for your taste stir in some cornflour blended with water to thicken it. Thai curries are fragrant and can be hot.
Some sauces contain chillies or black pepper.
If the curry is too hot try adding a little sugar and coconut milk to tone down the heat. Add extra vegetables and serve with plenty of rice or noodles. It is important to have all the food prepared before starting to cook. Most Thai dishes are ready in less than 15 minutes. The order in which the ingredients are added to the wok or pan is important in the development of their flavour and texture.