[ Home ]Home ]

Thai Ingredients 

 

 

 

Ideally, the Thai meal offers a combination of flavors; sweet, hot, salty and bitter. Sometimes several of these are present in a single dish, blending subtly, while in some, one flavor dominates.  

 

 

  • Bamboo shoots:
    A vegetable which is widely used in Thai cooking.  Canned bamboo shoots can be found in most Asian food stores.  Even in Thailand it is simpler to use canned shoots as the fresh bamboo requires considerable boiling to soften.

  • Basil

    A member of the mint family, basil has what is referred to as a taste between licorice and clove.  Basil is an essential flavoring ingredient in Thai cooking.

     

  • Bean Sprouts

    These are the fresh sprouts of the mung bean and are characteristically very crunchy.  Bean sprouts are widely available in Asian markets.

     

  • Chili

    There are several chilies used in Thai cooking.  They come in a number of sizes and colors.  Thai chili peppers are most commonly tiny red or green chilies used to add heat to a dish.  Dried chilies are also used in dishes for flavor and heat.  Ground roasted chilies are used to high heat and must be monitored closely.

     

  • Chinese Broccoli

    Chinese broccoli has a smaller flower head than broccoli, but the flavors are similar.  Standard broccoli and Chinese broccoli can be used interchangeably.

     

  • Cilantro

    This herb is essential to Thai cooking.  It is also referred to as Chinese Parsley.  There is no substitute for its distinctive flavor and not only are the leaves used in many dishes, but also the stems, roots and seeds.

     

  • Coconut Milk

    Coconut milk is used to temper and add smoothness to soups (Tom Kha Gai) and curries.  It is manufactured by grating coconut flesh, boiling it, then squeezing the flesh.  Luckily, it is also widely available canned in Asian markets. 

     

  • Curries

    Curries are often a pulverized blend of many spices, seeds, peppers and chilis.  

    • Gaeng Kari- yellow curry, most mild.
    • Red Curry- red curry,  Low-Medium on the heat level.
    • Keao Wan- green curry, made with green peppers,typically the most spicy. 
    • Panang- used in the dish Panang.  Spicy as it is made with red peppers.
    • Prik Khing- Spicy as it is made with red peppers.
    • Mussamon- Mussamon is an earthy tasting curry, mild by nature.

    There are many Curry preparations, this is a general guidline.

     

  • Fish Sauce

    A salty, pale brown liquid used widely in Thai cooking, fish sauce is made primarily from fermented shrimp and small fish.  Fish sauce adds salt to many dishes and is essential to Thai cooking.

 

  • Galangal

    A rhyozome and member of the ginger family.  In its fresh state it is yellow and pale in color.  Dried it is used in soups and other dishes for flavoring.  In some Thai dishes, galangal powder is used.  

     

  • Garlic

    You will find garlic used in two forms;  fresh, simply peeled and sliced or crispy garlic.  Crispy garlic has been peeled and minced, then cooked off in oil which gives it a crispy texture and sweetness.

     

  • Ginger

Tubors with a yellow/brown skin resembling fingers hanging from the main body.  Has a more mild flavor than that of the galangal root.

 

  • Kaffir Lime

These leaves are used widely in Thai cooking.  The leaf of the Kaffir Lime adds a sour, sharp flavor to dishes and soups.

 

  • Lemon Grass

This tall plant resembles grass with a bulbous root.  The flavor and aroma are very lemony.  The bulb and base leaves are chopped or pounded for use in a variety of dishes.

 

  • Maggie (Thai Maggie) Sauce

An essential bottled sauce used to add flavor in many Thai dishes.

 

Thai cooking utilizes noodles in many varieties.  Following are a few we use in the Malee's kitchen: (Keep in mind that egg and flat noodles are wheat-based)

  • Pad Thai or rice noodle (resembles linguini noodles)
  • Egg noodles - used in soups and deep-fried on Thai Sticks
  • Angel Hair - used in Summer Rolls
  • Toi Sin or flat noodle 
  • Woon Sen or transparent bean thread  (made from mung bean sprouts) noodle- used in soups, salads and entrees

 

  • Oyster Sauce

A brown and salty sauce, oyster sauce is made from oysters boiled in salted water and soya sauce.  Oyster sauce adds flavor to many dishes especially stir-fry.

 

Veggie Oyster Sauce

Can be used in place of Oyster Sauce..based with mushrooms.

 

  • Shrimp Paste

Shrimp paste is purchased in a jar and must be kept refrigerated to protect its pungent fish taste.  It is used widely in Thai rice dishes in small amounts (due to its intensity).

 

  • Tamarind

Tamarind juice adds a sharp, sour flavor without the tartness of lemon.  Tamarind pods come from the Tamarind tree and the fruit can be eaten green, but the brown pulp is used for cooking.

 

  • Tofu
Firm tofu- used for steamed tofu and fried tofu
  • Smoked tofu- has a dense composition and is an excellent substitute for meat

 

  • 5 Spice Powder

This pungent mixture of ground spices usually contains equal parts of cinnamon, clove, fennel seed, star anise and szechuan peppercorns.