Essential Ingredients for Thai Cooking
A guide on the basics you will need to quickly make some thai meals.
The essence of Thai cooking is in its gently spices, coconut, chilli, lemongrass, galangal (Thai ginger) and nam pla (fish sauce) . Thai cooking is delicate and not overpowering, traditionally using small pieces of shredded meat, fish and herbs as traditionally food was eaten by hand with a ball of rice that was fashioned into a spoon. Nowadays in a thai restaurant, a fork and spoon is used alongside chopsticks. Food is still cut into small manageable pieces with the intention of rendering a knife redundant.
Thai cooking draws influences from neighboring Vietnam, Cambodia, Indonesia, Laos, Burma, and Malaysia.
The spices you should keep in your cupboards to quickly whip up a Thai influenced meal include those listed below. Although a lot of the ingredients sound unfamiliar and daunting, they are generally found within the fresh and dried spice sections in any larger supermarket. This list is a basic set of ingredients and as you get more confident with your Thai cookery you will find you are experimenting with ingredients such as oyster sauce, spring roll wrappers!
Coconut milk
Found in a can but can also be bougth as a concentrated block of coconut for easier and longer storage.
Lemongrass
Can be bought fresh or dried although dried lemongrass requires a 30minute soaking before use.
Kaffir lime leaves
Hard to track down but really add the taste of Thailand. Can also be bought dried in most good supermarkets.
Chilli
The smaller the chilli the hotter the taste. Any chilli can be used but if you can stand it, use birdseye chillies.
Fish Sauce
Made from fermented prawns, strong and salty tasting.
Basil
Although Thai basil is preferable it is not always possible to find. Normal basic is fine as a substitute.
Ginger
Can be bought as a fresh stick of ginger or ground. For Thai cookeing it is best bought fresh and can be stored in the freezer until required to give it a longer shelf life.
Garlic
Found in bulbs fresh in the vegetable aisle. The bulb is split into cloves – do not make the mistake of using a bule when the recipe says a clove!
Nowadays in a thai restaurant, a fork and spoon is used alongside chopsticks.
Thai cooking draws influences from neighboring Vietnam, Cambodia, Indonesia, Laos, Burma, and Malaysia.
The spices you should keep in your cupboards to quickly whip up a Thai influenced meal include those listed below. Although a lot of the ingredients sound unfamiliar and daunting, they are generally found within the fresh and dried spice sections in any larger supermarket. This list is a basic set of ingredients and as you get more confident with your Thai cookery you will find you are experimenting with ingredients such as oyster sauce, spring roll wrappers!
Coconut milk
Found in a can but can also be bougth as a concentrated block of coconut for easier and longer storage.
Lemongrass
Can be bought fresh or dried although dried lemongrass requires a 30minute soaking before use.
Kaffir lime leaves
Hard to track down but really add the taste of Thailand. Can also be bought dried in most good supermarkets.
Chilli
The smaller the chilli the hotter the taste. Any chilli can be used but if you can stand it, use birdseye chillies.
Fish Sauce
Made from fermented prawns, strong and salty tasting.
Basil
Although Thai basil is preferable it is not always possible to find. Normal basic is fine as a substitute.
Ginger
Can be bought as a fresh stick of ginger or ground. For Thai cookeing it is best bought fresh and can be stored in the freezer until required to give it a longer shelf life.
Garlic
Found in bulbs fresh in the vegetable aisle. The bulb is split into cloves – do not make the mistake of using a bule when the recipe says a clove!
Nowadays in a thai restaurant, a fork and spoon is used alongside chopsticks.
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