A Thai feast

My new friend Kay, the inimitable Kay of Kay Cooks, grew up in Thailand, speaks fluent Thai, and cooks extraordinary regional Thai food. On Tuesday night, in her charming cottage in Silverlake, she and her husband, Fred, made a Thai feast for us.  I'm sharing the menu and I hope to persuade Kay to part with one or two recipes (her recipe for Moo Muan Sukothai -- fried pork balls is here).  She collects recipes from people she meets -- on the bus in Bangkok, on a plane and from the little old ladies in Thai Town.  Some of her recipes have never been written down, just passed from generation to generation.

salmon, pumpkin & sweet basil yellow curry

Namprik Ong (pork & tomato relish)
Namprik Noom ( smokey aubergine & chilli relish)
both served with Kap Moo (pork scratchings) and steamed veggies

Seua Long Hai (Crying Tiger- seared beef with chilli, lime & nampla
sauce)

Laarb Ped (minced warm wild duck salad with line leaves, mint,
lemongrass, shallots & lime juice)

Yum Haew (water chestnut, pork, prawns & crab salad with dressing)

Haw Mork Pla (steamed red curry with cod in banana leaves)

Ganeg Pla Salmon Fakthong (yellow curry with salmon, pumpkin & sweet
basil)

Pad Pak Boong Fai Daeng (stir-fried morning glory/ Siamese watercress
with yellow beans)

Pad Pak Kanna Pla Kem ( kale stir fried with chilies and dried salted
mackerel)

Steamed Jasmine rice

Lime & Kaffir Lime Leaf Sorbet and Orange Blossom, Saffron & Honey Ice Cream