I sometimes have a little difficulty with serving suggestions. I mean, how can I possibly know how much you like to eat? When it comes to Thai food, it’s harder still because context is everything. When cooking for two, for example, I might cook one of the stir-fries and a mug of rice. And perhaps a deep-fried egg each, depending on the dish. For a Sunday curry lunch, I’d make one batch of curry and a vegetable dish (and rice), again for two, knowing I’ll have curry left over.
As a general rule of thumb, if I’m cooking for just the two of us, I’ll do two or three things, depending on how greedy we’re feeling. For four, I’ll do three of four dishes; for six, six or seven dishes, and so on – but now we’re getting to the stage when I need Fred’s help, or I’ll never get to sit down and enjoy my friends’ company. In each case, the rice is an extra and essential thing to do.
Here are some examples, based on how I cook Thai for my family. Bear in mind that they’re just suggestions. Mix and match your menu to suit your tastes and curiosities.
One plate dishes for two: Khao Pad Goong (see here) with a kai dao (see here) each; Pad Krapow (see here), also with a kai dao each and served with rice; Pad Thai (see here); Pad Kee Mao (see here). Each of these recipes serves two in this context — if you want to make them for four, make them in two batches. If you double the ingredients in one wok, it won’t work.
Sunday Lunch or dinner for two: Gaeng Pet (see here) (there will be leftovers), Pad Pak Ruan Mit (see here), Kai Jeow (see here) and rice.
Lunch or dinner for four: Gaeng Keow Wan (see here), Pad Pak Boong Fai Daeng (see here), a laarp and/or a yum of your choice — in the latter case it depends on what looks good in the shops — rice, and Som Loey Kaew (see here) for dessert.
Dinner for six to eight: this is where I’d pull out some of the big guns Gaeng Massaman (see here) with roti (see here), Pad Pak Khana Pla Kem (see here), Kai Toon (see here) or Gaeng Cheud Mara (see here) for something neutral, Neua Tom Kem (see here), Yum Hua Plee (see here), Khun Nai’s squid (see here) and rice. I’d also make a couple of Aharn Len dishes to stave off the guests’ hunger pangs while I finish cooking, as well as, perhaps, a nam prik or two with crudities. And definitely dessert, probably something like the Mango, Lime and Basil Sorbet (see here) or the Nam Kang Gno (see here), because they’re refreshing and cleansing. Alternatively, I will do a big batch of Kow Soi (see here) with all the bits that go with it. It’s much more casual, and great fun. In this case, I’d also make Nam Prik Num (see here) and Nam Prik Ong (see here), served with crudities and Kap Moo (see here), the last of which I often buy in, and perhaps a laarp (see here), and fresh fruit to finish.
My dinner table’s in the kitchen, so I’m not sequestered away from my friends, and I can get them to muck in if I need to. Either way, things are ready when they’re ready. As long as you’ve done all your prep, ideally made the curry the day before, have some good tunes on the iPod and the wine flowing, all will be well.