The one ingredient I remember off the bat is santol (?) Some kind of fruit that he mentioned a certain apple as being an appropriate substitute. Others were herbs or for instance a dried, cured beef that will never be seen here.
The satay did not call for curry powder, but several spices, some powdered like tumeric, that made a sort of curry. Based on my local Thai place, it is spot on as to the flavors.
I can honestly say I have never been called a churl before.
Oh, one more thing. I always thought the plum sauce that came from the local Thai place with spring rolls was an anomoly, but he presented the exact same jazzed up Chinese plum sauce for spring rolls in the book. Live and learn.