Thai one on: quick and easy recipes, plus a pantry of essential ingredients, let you whip up an Asian dinner in no time at all

The cuisine is taking America by storm. And no wonder: It's at first intriguing, then downright addictive. Hot chile peppers, fresh gingerroot and garlic are balanced by soothing coconut milk, cooling mint and balmy lemongrass. Tangy lime juice is teamed with palm sugar and salty sauces. The result: dishes that are at once spicy, cool, sweet, sour and utterly unique. Best of all, you can prepare a fresh and nutritious Thai recipe at home in just 30 minutes, and we'll show you how.

To get started, you will need to assemble a supply of essential Thai ingredients (see "Stocking the Thai Pantry," p. 48). Several years ago, finding these items might have taken a lot of effort and a little bit of luck, but today they are readily available at Asian markets and specialty food shops. And don't discount your local supermarket; it may carry many indispensable ingredients, such as fresh cilantro, chiles, limes, ginger--even coconut milk and dried rice noodles.

A word of warning: Thai food can be very hot. Many dishes call for hot chile peppers. Curry pastes--hot, pungent combinations of ground chiles and spices--are used to flavor curries, salad dressings, noodle sauces and soups. You can purchase curry pastes at Thai markets, or you can prepare your own. Use the pastes sparingly, especially at first. You'll be amply rewarded when you taste the results.

Our recipes represent a range of Thai dishes with a variety of flavors common throughout the country. It's not necessary to prepare all the dishes below for one meal. You might serve Spicy Fried Tofu with steamed rice and a cucumber salad. Or, try the Thai Lemongrass and Chile Soup (p. 47) with Bangkok Noodles. Yet another winning combination is Thai Potato Curry and steamed tofu.

Once you've gathered the basic ingredients and armed yourself with our quick and easy recipes, you'll be on your way to making Thai food a favorite at your house.