Garlic (Kra Thiam)
Siamese Ginger or Galanga (Kha)
Garlic (Kra Thiam)
Garlic is the major ingredient in all Thai goods. For instance, garlic is used for making curry paste for red, yellow and green curries. It is also added to stir-fired dishes, soups and sauces. Picked garlic (Kra Thiam Dong) is pickled in vinegar flavored with sugar or honey and a little salt and eaten with spicy dishes.
Shallots (Hom Lak)
Siamese Ginger or Galanga (Kha)
Garlic (Kra Thiam)
This small red onion is a very important ingredient in most Thai dishes. It is used as an ingredient in curry pastes. If you do not like it, onion can be used as a substitute.
Siamese Ginger or Galanga (Kha)
Siamese Ginger or Galanga (Kha)
Siamese Ginger or Galanga (Kha)
Siamese ginger is always used for flavoring in making curry pastes and hot and sour soup.
Lemon grass (Takhrai)
Lemon grass (Takhrai)
Siamese Ginger or Galanga (Kha)
Lemon grass is one of the most common herbs in Thai Food that gives Thai food their unique character. Lemon grass is used for making curry paste and for making hot and sour soups.
Hot Pepper(Phrik)
Lemon grass (Takhrai)
Kaffir lime(Makrut)
There are numerous verities of hot peppers growing in Thailand. The large red hot pepper (Phrik Chi Fa) is used for making paprika and curry pastes. The small hot peppers(Phrik Khi Nu) are the hottest. They are used in curries as well as for pickles and sauce. Another variety popular in the Northern region is Young Hot Pepper(Phrik Noom). It is compared to a mature Mexican chilli. The dried form are used to make chilli powder.
Kaffir lime(Makrut)
Lemon grass (Takhrai)
Kaffir lime(Makrut)
Both fruits and leaves are used in Thai foods. Kaffir lime leaves are used in curries, for instance, in red and green curries. When finely cut, these leaves are used to top on steamed curry (Hao Mok) and red curry without vegetables(Pha Naeng).
Ginger(Khing)
Pepper(Phrik Thai)
Pepper(Phrik Thai)
Ginger is used for stir-fired dishes or pickled and eaten as a condiment accompanying spicy or salty dishes.
Pepper(Phrik Thai)
Pepper(Phrik Thai)
Pepper(Phrik Thai)
Both black and white pepper are used in Thai cooking. Fresh green peppercorns are added to red curry without coconut milk (Kaeng Pa) and in stir-fired curries.
Basil leaves
Pepper(Phrik Thai)
Coriander (Pug Chee)
There are three kinds of basil leaves grown in Thailand. Each kind of basil is used with different kind of foods. For example, Bai Kaphrao is added to red curry without coconut milk(Kaeng Pa) or stir-fired with pork or chicken(Pat Kaphrao). Bai Maenglak is added to moderate taste soup (vegetable based) and to some vegetable salad. Bai Horapha is added to red curry with coconut milk (Kaeng Pet) and green curry. It is also added to steamed curries.
Coriander (Pug Chee)
Coriander (Pug Chee)
Coriander (Pug Chee)
Three parts of the coriander plant are used in Thai cooking : leaves , roots and seeds. Each has a unique flavor, character and use. For example, leaves used for garnishing on the side or on top of stir-fired dishes especially fired rice(Khao Pad) and rice soup. Coriander roots are mixed with ground pork to make soup. Coriander seeds are used as an ingredient in making curry paste.
Mint(Bai Saranae)
Coriander (Pug Chee)
Mint(Bai Saranae)
These leaves are used as a flavoring for hot and soup and for some salads.