Most links are dead to Colonel Ian Khuntilanont-Philpott Thailand Food pages so, I am very happy to bring you authentic Thai recipes. I'm sure you'll enjoy these special, sometimes hot, dishes !! Our special thanks go to Muoi Khuntilanont and her husband Ian for making her recipes available to Internet readers. I have tried to alphabetize them but only to the first couple of letters, too much other work to do! A small amount of the recipes are not from her kitchen I hope I have identified them adaquately in the individual html's at the foot.
Here's a little note from her husband Ian (who I heard passed on in 1998 - We'll all miss him and his humor): His caveats are:
"The quantities are approximate: my wife is a professional chef and measures quantities in pinches, small and large piles on the palm of her hand and handsful, rather than neat teaspoons, tablespoons and cups. However experimenting with her measures I have converted them to more meaningful quantities. But as always if you like a spice you can use more, if you don't you can use less. Temperatures and times are approximate: Thai charcoal braziers don't have thermostats, and few Thai chefs use a clock - the food is cooked when you are happy with the result.
Several recipes, especially stir
fry recipes call for adding ingredients to hot oil in a wok or pan. I strongly
advise the use of some sort of eye-protection, as whatever damage hot oil
can cause if it "spits" it will [appear] much worse if backed by the chemical
fire of chillis!"