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Thai Ingredients and Utensils

Though Thai cuisine varies widely, many recipes have common elements. The items described here can all be found at Asian markets or ordered on the Internet.

Bean curd: A staple of the Asian and Western vegetarian diet and a delicious protein substitute in any cuisine, bean curd (also called tofu) is made in a process similar to making cheese. Fresh bean curd, cut in large pieces or cubed, may be steamed, deep-fried, and stir-fried. Thais add bean curd to many dishes, including soups, stews, and curries. If refrigerated and placed in water, fresh bean curd keeps well for a few days.

Cardamom: A member of the same family as ginger, cardamom produces tiny seeds in a straw-colored pod that add an elusive flavor and fragrance to many Thai dishes, particularly curries. Thai cardamom is milder than the Indian version. Cardamom is readily available at Asian and Western markets.

Chinese broccoli: This Asian relative of Western broccoli has long, slender stems and tops with narrow leaves. Popular in Cantonese cooking, this easy-to-prepare vegetable is available at most well-stocked supermarkets and at Asian markets. Its Cantonese name is gai lan. In Thailand, it is called pak khana.

Chilies: Many different sizes, shapes, and colors of chili are used in Thai cooking, all of which add a level of heat and flavor so typical of this Asian cuisine. The most commonly used chilies are the small, pointed red, green, or red-orange bird’s eye chilies, which produce a fiery taste, and the much milder finger-length chilies. Dried chilies require a brief soaking before being ground into a curry paste. Thai chilies are readily available at Asian markets and at some well-stocked Western supermarkets. The general Thai word for chilies is prik.

Bird's Eye Chilies

Green and Red Finger Chilies

Dried Chilies

Coconut cream/coconut milk: Although the names may seem interchangeable, coconut cream and coconut milk are really two different ingredients. Traditionally, Thais grate fresh coconuts and soak the shreds in hot water; the first pressing of the shreds yields coconut cream. A second soaking and pressing of shreds produces the thinner coconut milk. Coconut cream is suitable for frying, and is also the basis for several curries; the thinner milk is also a base for many curries. Only a few brands of Thai coconut cream are readily available in Asian markets. These include Mae Ploy (the label says milk, but it contains only thick cream), Aroy-D, and Chaokoh. Coconut milk is much more readily available in Asian and Western markets than coconut cream. If it has not been shaken, a can of coconut milk may have an upper layer of thick cream and a layer of the thinner milk below. Some brands, however, contain none of the thick cream layer at all. It should be noted that one 13.5-ounce (400-ml) can contains about 2 cups of milk. Leftovers may be stored in a tightly sealed container for up to two days in the refrigerator or one month in the freezer.

Coriander: In all its forms, fresh coriander—also known as cilantro and Chinese parsley—is a staple of Thai cooking. The fragrant fresh leaves are often used as a garnish, while the roots, pounded together with garlic and black pepper, provide a basic seasoning for many dishes. Dried and toasted coriander seeds form the basis of many different curry pastes, as well as the seasoning for Thai Beef Jerky (page 30). Fresh coriander is readily available year round at Asian and Western markets. If you wish to make Thai Pesto Paste (page 24), look for bunches with the roots still attached; these will require very thorough rinsing to wash away the grit.

Fish sauce: Also known as nam pla, fish sauce is a staple of Thai cooking. This distinctive sauce is made from salted, fermented fish or small shrimp. Fish sauce is widely available, but quality and taste vary; generally speaking, the quality of the sauce increases with the price. It keeps for several years stored in a cool, dry place.

Galangal: This rhizome, also known as Thai ginger or kha, is a close relative of ginger, which it resembles in appearance but not in flavor. Fresh galangal, with its citrus-ginger taste, adds a unique essence to many Thai dishes, including stir-fries, soups, and curry pastes. If fresh galangal is not available, you may find dried sliced galangal, which you can rehydrate in boiling water; frozen galangal root; or powdered galangal. Fresh galangal will keep in the freezer for several months if tightly wrapped.

Kaffir lime: The small, knobby, fragrant lime known as makrut in Thailand is a key seasoning for many dishes. Although the lime itself has little juice, its grated rind and its leaves, either whole or shredded, add a distinctive flavor to soups, curries, and stir-fries. Rarely found fresh even at Asian markets, packaged kaffir limes are often sold frozen. Several online markets sell fresh kaffir lime leaves and whole limes. The shiny green leaves are so prized for their unique flavor that Thais often grow their own kaffir lime trees for easy access. Though more readily available, Western limes and their leaves and rinds are not a suitable substitute.

Lemongrass: An essential component of many Thai dishes, the highly aromatic lemongrass stalks impart a lemony fragrance and flavor. The plump root end of the tough stalks must be peeled and then pounded or ground up when used in a curry or for a soup seasoning to release the flavor. While only the fleshy, yellowish part of the stalk is digestible, Thai cooks often use the full stalk in a soup or curry and remove it before serving. One stalk yields several tablespoons of sliced or chopped lemongrass. All Asian and many Western markets carry fresh lemongrass, but in a pinch, dried and powdered lemongrass can be used. Fresh lemongrass freezes well for several months. There are no equivalents.

Mortar and pestle: Before the age of food processors, the traditional large stone mortar and pestle were necessary pieces of kitchen equipment in Thailand, for it was with these that Thai cooks pounded ingredients together to make the basic paste for curry seasonings. According to an old wives’ tale, a young suitor would walk through a Thai village listening to the noise of pounding. If the action sounded sure and swift, he would go in and ask for the young girl’s hand in marriage, as this meant she would be a good home cook.

Oyster sauce: Made from oyster extract, soy sauce, and water, oyster sauce is readily available in Asian and Western markets. It is a much-used seasoning in many dishes, and goes well with noodles, seafood, vegetables, bean curd, and meat.

Types of Fresh Rice Noodles

Dried Egg Noodles

Mung Bean Noodles

Fresh Egg Noodles

Dried Vermicelli

Noodles: Although Thai cooks incorporate a variety of noodles in their meals, those most commonly used include thick, flat fresh rice noodles; dried rice noodles; slender dried vermicelli; brittle mung bean noodles; and fresh or dried egg noodles. Dried noodles used as accompaniments to curries usually require cooking and draining ahead of time; otherwise, they may be added directly to a soup. Fresh rice noodles that are coated with oil need no further preparation; if you rinse them, they may fall apart during cooking.

Palm sugar: Made from the sap of the coconut palm or the sugar palm tree, palm sugar is a popular Asian sweetener. The caramel-colored Thai palm sugar comes in the form of solid blocks or discs of varying sizes; it is also available as a semi-soft sugar in a jar. While less sweet than granulated sugar, it still imparts a sweet undertone wherever it is used. Thai palm sugar is available in most Asian markets and from online Asian grocers. If palm sugar is not available, substitute soft brown sugar or granulated sugar with a bit of maple syrup instead.

Pomelo: This large citrus fruit, native to Southeast Asia, resembles a thick-skinned grapefruit. It weighs between two and four pounds and has a sweet or mildly tart flavor. The thick pale-yellow skin is easy to peel, but because the membrane covering each segment may be bitter and tough, segments are usually peeled before eating. Thais eat pomelos as a dessert as well as in salads.

Shrimp, dried and paste: Tiny air- or sun-dried shrimp add a slightly fishy and salty flavor to many dishes. They are available in most Asian markets, as well as some supermarkets. Be sure that the shrimp are still somewhat pinkish, hence fresh, and have not turned gray or white with age. If a recipe calls for shrimp powder, dry roast some dried shrimp, then pulverize in a blender or food processor. Shrimp paste ranges in color from pink to dark brown, with the pink used in curries and the darker paste used in dipping sauces. Shrimp paste should always be cooked before using, even if the recipe does not call for cooking. To use shrimp paste, wrap it in banana leaves and grill it before adding it to other ingredients.

Strainer: Wire-mesh strainers like the one shown here are commonplace in Asia. They are useful for skimming and scooping out items such as dumplings, noodles, and egg rolls from liquids or when deep-fat frying. The handles are usually made of bamboo.

Rice: A staple of the Thai diet, cooked rice is served at almost every meal to accompany curries. Steamed rice is served with grilled foods in the northeast part of Thailand; rice is also made into the Thai porridge known as chok and incorporated into desserts. The fragrant long-grain variety may be the best-known Thai rice, although new, organic strains of rice are now finding their way to the market. Counted among the most popular strains, it remains costlier than other kinds of rice, as it expands relatively little when it is cooked. Thais use many other rice varieties, including a long-grain glutinous type called sticky rice that is used in desserts and, particularly in northern and northeast Thailand, served with savory dishes. Regardless of type, rice is easily and quickly prepared either in a rice cooker or simply in a cookpot on the stove. Sticky rice must be soaked first, then steamed rather than boiled (see page 27). Black sticky rice is also used as a starch in some Thai desserts (see page 145).

Thai Jasmine Rice

Black Sticky Rice

Sticky Rice

Bamboo Baskets

Woven Bamboo Basket

Steamers: Thais use several kinds of steamers for their cooking. The woven bamboo baskets used for steaming sticky rice fit into a large metal steamer pot that holds boiling water. Round woven-bamboo steamers have one or two tiers for stacking when cooking dumplings or Thai sweets; these rest on a metal rack inside a cookpot of boiling water. Also essential are tiered metal steamers of varying sizes. These generally consist of two layers, with the bottom one holding boiling water. They are useful for steaming seafood, dumplings, vegetables, or even sticky rice. (For sticky rice, line the upper layer with cheesecloth and place the rice on top.)

Tamarind: The bushy tamarind tree produces an edible pod-like fruit. When the dried pod is soaked and then squeezed to remove the liquid, the interior flesh produces a slightly sour juice used to flavor many Thai dishes. Dried tamarind must be soaked for at least 10 minutes, then squeezed and strained through a sieve to remove seeds and fibrous material. Alternatively, tamarind paste is available in cans; this can be stored in the refrigerator indefinitely.

Thai basil: With its pointed dark green leaves, an edible purple flower and a slight minty taste, Thai basil, known in Thailand as bai horapa, is a tropical version of the more common Italian or Mediterranean basil, but the two basils are not interchangeable. Thai basil is readily available in Asian markets and in many supermarkets year round. My restaurant, Thai Basil, takes its name and symbol from this herb.

Thai eggplants: Several different varieties of eggplant are used in Thai cooking. These include the rather bitter pea-sized eggplants known as Thai wild eggplant or pea eggplant; the round green or white Thai eggplants, which are slightly larger than a golf ball; and the slender 8- to 10-inch-long purple, green, or white eggplants variously known as oriental, Asian, Japanese, or Chinese eggplants. Asian eggplants and round Thai eggplants are readily available in Asian markets, but the tiny Thai wild eggplant may be more difficult to find.