Thai Food Ingredients

Lemongrass  (dakrai)

Lemongrass is a fragrant sweet lemon ingredient used in

many Thai recipes.

To prepare, remove the lower hard part of the bulb and the thin top using about 10-15cm of the fleshy part of the plant. Lightly crushed before use with a pestle or rolling pin, it is used either whole in soups and fried fish recipes or cut into 2-4mm slices for curries. Best bought for value and freshness at an Asian food store, it can be frozen and kept for a couple of months.

Sweet Basil  (bai horapha)

This aniseed flavour herb is used in the popular Red and Green Thai curries, best as a garnish to preserve the flavour. Available at Thai grocery stores, it tends to last for only a few days or so. It can, however, be successfully frozen. Although the leaves will tend to go limp, the flavour will remain and saves discarding the rest of what is usually sold in fairly large bunch. To freeze, rinse the bunch in cold water, pat dry and remove the leaves from the stems. Freeze a baking tray and spread enough leaves to fill the tray one or two deep. Return the tray to the freezer for about half an hour. Remove the tray, quickly turn the leaves into a sealed container using a spatula and place container in the freezer. Keeping for over two months, they can be used straight from the container as a garnish or in the cooking just before serving.

Holy Basil  (bai kraphao)

A herb with a subtle mint-pepper flavour used in lighter dishes such as soups and seafood dishes, it is also popular deep fried in some recipes. Again it can be frozen in a similar method to sweet basil.

Kaffir Lime Leaves  (bai makroot)

Sold in either dry or frozen at most Asian supermarkets, this is an essential ingredient to many Thai dishes. The skin of a lime can be used as a substitute but the dry product will keep for a long time and is preferred.

Coriander  (chilao)

Widely available in major supermarkets, try either Asian supermarkets or online as usually the root will be still attached. Coriander root is used in some recipes, so cut all root off including 5mm of the stem and freeze the root for later use.

Galangal  (khaa)

Related to the ginger, galangal has a lemon pepper aromatic flavour. Prepared in the same way as ginger by peeling and slicing, it is more difficult to peel than ginger so do not be too fussy in removing all the skin. It is always best bought in its root form, will keep for a week and can be frozen after peeling and cutting into recipe-size portions.

Garlic  (gra thiiam)

Garlic in Thailand is much smaller and less pungent than the European variety, which can alarm visitors when there are nearly twenty cloves used. If using the European variety, a good starting point is one clove per person depending on the recipe.

Tamarind  (ma kham)

Produced from pods of the Tamarind tree, it is used as a souring ingredient with a distinctive unique flavour. It is best bought in paste form and keeping the jar in the refrigerator.

Palm Sugar  (nam dtahn beuk or nam dtahn ma

phrao)

Made from boiled sap of various palms, palm sugar is a natural sweetener providing balance to bitter/sour flavours in Thai dishes. It is available in cake form (better) or in plastic pots. Both types are generally available in Asian supermarkets and are relatively cheap. If necessary, light muscovado or soft brown sugar can be used but it is nice to use the real ingredient for the taste, particularly in the lighter dishes.

Fish Sauce  (nam pla)

A basic ingredient for many Thai dishes, it is made from anchovies, salt and water fermented to give its unique taste. Thais also use it as a condiment at a meal, mixed with sliced chilli and a little lime juice. Do not let the smell put you off using it as that will not be prevalent when the dish is cooked. For the health conscious, it is high in sodium but it will always be used in small quantities. Always use a good brand, Squid brand being a good favourite.

Soy Sauce  (see ew kow)

Soy sauce, made by fermenting soya beans is a useful ingredient for flavouring soups, stir fries and as a marinade. A light sauce is preferable so as not to colour soup too darkly although a dark soy sauce can be used for marinade and as a dressing for the table. Pearl River Bridge or Healthy Boy are recommended.

Oyster Sauce  (nam man haawy)

Oyster sauce, originally from China, is made from cooking down oysters. It is used as an additive to some soups or the main ingredient in some meat dishes. It has a sweet and salty taste. Best stored in the refrigerator, Mae Krua is a good brand. It is really important to buy a good brand if using as a main ingredient.

Chilli  (prik)

It is customary to use either red or green finger chillies in cooking and again as a garnish. If a little spicy, the garnish can be replaced by milder red chilli available in most supermarkets.

Rice  (khao)

There are generally two types of rice, sticky and Jasmine rice. Sticky or glutinous rice must be soaked overnight and is preferably steamed. More commonly used at home is Jasmine or fragrant rice with its unique aroma. The Thai name is khao suay which means ‘beautiful rice’. Rice cookers, which are very low cost now are found in most Thai homes and easily available outside Thailand in most discount and electrical stores. To use, rinse the rice three times with cold water in a large saucepan and transfer to the rice cooker. About three or four cups will be sufficient for most four meal servings. Fill the cooker to the relevant mark on the inside of the bowl with cold water and turn on. When cooked (about 15 minutes), leave the rice on the warm setting for 10 minutes when it will be ready to use. The cooker will continue to keep the rice warm. Thais will leave the rice in the cooker for the next meal but if you don’t use the remainder it can be frozen.  To reheat, defrost the rice, add one half-teaspoon of water per serving to the rice and microwave for about one minute on full power or until too hot to touch. Turn out into a serving dish and leave to cool slightly.

Coconut Milk

When using coconut milk for curries, it is essential to spoon the thick white cream out of the tin and leave the water in the tin. We want to cook this cream with the spices so that the oil separates and makes for a creamier curry. Retain the coconut water though for relaxing the thickness if required later. Coconut milk is available at most supermarkets but avoid the brands that have less than 60% coconut extract as the secret here is to get a creamy curry by separation. Thais main source of dietary fat intake is through the use of coconut, other dishes at a meal being light such as a salad, soup and a fish dish.

Thai Curry Paste

It is possible to make paste from all the individual ingredients. However, there are really good ready made pastes available and they will keep for months in the refrigerator. Popular recipes include green, red, massaman and penang. Always try to find a good brand such as Aroy-D and Mae Ploy. There are a few ideas on our recipe page.

Thai Food Ingredients

Lemongrass  (dakrai)

Lemongrass is a fragrant sweet lemon ingredient used in many Thai recipes.

To prepare, remove the lower hard part of the bulb and the thin top using about 10-15cm of the fleshy part of the plant. Lightly crushed before use with a pestle or rolling pin, it is used either whole in soups and fried fish recipes or cut into 2-4mm slices for curries. Best bought for value and freshness at an Asian food store, it can be frozen and kept for a couple of months.

Sweet Basil  (bai horapha)

This aniseed flavour herb is used in the popular Red and Green Thai curries, best as a garnish to preserve the flavour. Available at Thai grocery stores, it tends to last for only a few days or so. It can, however, be successfully frozen. Although the leaves will tend to go limp, the flavour will remain and saves discarding the rest of what is usually sold in fairly large bunch. To freeze, rinse the bunch in cold water, pat dry and remove the leaves from the stems. Freeze a baking tray and spread enough leaves to fill the tray one or two deep. Return the tray to the freezer for about half an hour. Remove the tray, quickly turn the leaves into a sealed container using a spatula and place container in the freezer. Keeping for over two months, they can be used straight from the container as a garnish or in the cooking just before serving.

Holy Basil  (bai kraphao)

A herb with a subtle mint-pepper flavour used in lighter dishes such as soups and seafood dishes, it is also popular deep fried in some recipes. Again it can be frozen in a similar method to sweet basil.

Kaffir Lime Leaves  (bai makroot)

Sold in either dry or frozen at most Asian supermarkets, this is an essential ingredient to many Thai dishes. The skin of a lime can be used as a substitute but the dry product will keep for a long time and is preferred.

Coriander  (chilao)

Widely available in major supermarkets, try either Asian supermarkets or online as usually the root will be still attached. Coriander root is used in some recipes, so cut all root off including 5mm of the stem and freeze the root for later use.

Galangal  (khaa)

Related to the ginger, galangal has a lemon pepper aromatic flavour. Prepared in the same way as ginger by peeling and slicing, it is more difficult to peel than ginger so do not be too fussy in removing all the skin. It is always best bought in its root form, will keep for a week and can be frozen after peeling and cutting into recipe-size portions.

Garlic  (gra thiiam)

Garlic in Thailand is much smaller and less pungent than the European variety, which can alarm visitors when there are nearly twenty cloves used. If using the European variety, a good starting point is one clove per person depending on the recipe.

Tamarind  (ma kham)

Produced from pods of the Tamarind tree, it is used as a souring ingredient with a distinctive unique flavour. It is best bought in paste form and keeping the jar in the refrigerator.

Palm Sugar  (nam dtahn beuk or nam dtahn ma phrao)

Made from boiled sap of various palms, palm sugar is a natural sweetener providing balance to bitter/sour flavours in Thai dishes. It is available in cake form (better) or in plastic pots. Both types are generally available in Asian supermarkets and are relatively cheap. If necessary, light muscovado or soft brown sugar can be used but it is nice to use the real ingredient for the taste, particularly in the lighter dishes.

Fish Sauce  (nam pla)

A basic ingredient for many Thai dishes, it is made from anchovies, salt and water fermented to give its unique taste. Thais also use it as a condiment at a meal, mixed with sliced chilli and a little lime juice. Do not let the smell put you off using it as that will not be prevalent when the dish is cooked. For the health conscious, it is high in sodium but it will always be used in small quantities. Always use a good brand, Squid brand being a good favourite.

Soy Sauce  (see ew kow)

Soy sauce, made by fermenting soya beans is a useful ingredient for flavouring soups, stir fries and as a marinade. A light sauce is preferable so as not to colour soup too darkly although a dark soy sauce can be used for marinade and as a dressing for the table. Pearl River Bridge or Healthy Boy are recommended.

Oyster Sauce  (nam man haawy)

Oyster sauce, originally from China, is made from cooking down oysters. It is used as an additive to some soups or the main ingredient in some meat dishes. It has a sweet and salty taste. Best stored in the refrigerator, Mae Krua is a good brand. It is really important to buy a good brand if using as a main ingredient.

Chilli  (prik)

It is customary to use either red or green finger chillies in cooking and again as a garnish. If a little spicy, the garnish can be replaced by milder red chilli available in most supermarkets.

Rice  (khao)

There are generally two types of rice, sticky and Jasmine rice. Sticky or glutinous rice must be soaked overnight and is preferably steamed. More commonly used at home is Jasmine or fragrant rice with its unique aroma. The Thai name is khao suay which means ‘beautiful rice’. Rice cookers, which are very low cost now are found in most Thai homes and easily available outside Thailand in most discount and electrical stores. To use, rinse the rice three times with cold water in a large saucepan and transfer to the rice cooker. About three or four cups will be sufficient for most four meal servings. Fill the cooker to the relevant mark on the inside of the bowl with cold water and turn on. When cooked (about 15 minutes), leave the rice on the warm setting for 10 minutes when it will be ready to use. The cooker will continue to keep the rice warm. Thais will leave the rice in the cooker for the next meal but if you don’t use the remainder it can be frozen.  To reheat, defrost the rice, add one half- teaspoon of water per serving to the rice and microwave for about one minute on full power or until too hot to touch. Turn out into a serving dish and leave to cool slightly.

Coconut Milk

When using coconut milk for curries, it is essential to spoon the thick white cream out of the tin and leave the water in the tin. We want to cook this cream with the spices so that the oil separates and makes for a creamier curry. Retain the coconut water though for relaxing the thickness if required later. Coconut milk is available at most supermarkets but avoid the brands that have less than 60% coconut extract as the secret here is to get a creamy curry by separation. Thais main source of dietary fat intake is through the use of coconut, other dishes at a meal being light such as a salad, soup and a fish dish.

Thai Curry Paste

It is possible to make paste from all the individual ingredients. However, there are really good ready made pastes available and they will keep for months in the refrigerator. Popular recipes include green, red, massaman and penang. Always try to find a good brand such as Aroy-D and Mae Ploy. There are a few ideas on our recipe page.