"Sorry - I deleted the first part of my post: I saw this Throwdown and hoped I would be able to find the recipe - I eat Thai fairly often and this recipe seemed very authentic while being prepared on the show. I am the captain/cook on a charter sailboat and would like to prepare the sauce on an off day to allow me to quickly prepare the meal for guests (and I understand that SOME people don't care for the aroma!). Does the sauce keep for up to 5 days just in the fridge? If frozen, how have you found the best method to thaw, or doesn't it matter (quickly in the microwave, over night in the fridge, somewhere between??) Readers' posts influence my decision to try recipes, and help greatly to avoid some pitfalls. I'm so glad that the Food Network provides this process. I entertain 35-40 groups of people on 5-day sailing charters each year, and use FoodNetwork recipes for about 80% of my meals (the rest are my own). Thank you, too, to the other reviwers! Keep Cooking!
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"Network provides this process. I entertain 35-40 groups of people on 5-day sailing charters, and use FoodNetwork recipes for about 80% of my meals (the rest are my own). Thank you, too, to the other reviwers! Keep Cooking!"

"I use more of Tyler's recipes than any other Food Network chef (Ina is a close second). However, I am curious on this one, how or where do you stuff the butter under the shell? I feel kind of silly asking because I am not a novice in the kitchen, but I'm not sure that I understand what is meant here. Any help?? Thanks!!