Originally Posted by Niksik

That lady was a cheapo, she didn't put any coconut milk zalim.

Originally Posted by redvelvet

^ I think a Thai theme would be interesting.

The chicken wings would go with the anti-pasto platter. Because you said you wanted to serve cheeses and meats.......so the chicken wings will fall into the meat cattegory. Hmmm.......you could do a cheese/veggie/meat platter for starters. So, you can have a platter of veggies n dip, cheese n crackers, and chicken wings. That's an interesting combination because you're hitting the various food groups. You could even put bread wedges with dip such as hummus/baba ghanouj, spinach artichoke dip, etc.

I think it's fun to make appetizers of different textures. So the Khao soy provides a wet...soup-like texture. The chicken wings would provide a crispy texture. And the third appetizers can provide a softer texture: such as steamed dumplings OR sushi. So you have a party or medley varying textures going in your mouth.

Originally Posted by X2

cold noodles with peanut sauce always goes well as a good starter, some cold springrolls with veggies and diff dipping sauces, plum, peanut and hot sauce choices.

fresh ginger ale for drinks

Originally Posted by X2

traditionally the coconut curry is not seperate from the meat, meat is already in the curry, you get better results with egg noodles rather than spaghetti.
garnishments are (they vary quite significantly by region as the dish is consumed in china, thailand, china)
onions, greenonions, fried onions, slices peppers, chopped boiled eggs, chopped fried garlic, chopped cucumbers, lemon, parsley, cilantro, crunchy noodles, some people also have dried fried pawns, crunchy noodles.

Originally Posted by midnighteyes

We dont put coconut milk in it either, because my MIL finds it too heavy like that, so I only learnt to make it without it. Can you please tell me how to make the curry with the coconut milk, would love to try it like that. Thanks!!!