Here's a little note from her husband Ian :
To repeat my general caveats:
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.