Seasoning in Thai Food
Fish sauce (Nam Pla)
Fish sauce (Nam Pla)
Fish sauce (Nam Pla)
This sauce is the main seasoning in Thai foods. If you do not like its odor, you can substitute soy sauce and salt.
Sugar (Nam Tan)
Fish sauce (Nam Pla)
Fish sauce (Nam Pla)
Generally, Thai foods have a little sugar to enhance flavor. Any kind of sugar can be used in Thai cooking.
Tamarin (Makarm)
Fish sauce (Nam Pla)
Tamarin (Makarm)
Tamarin is used to make hot and sour vegetable soup. Lime juice can be used as a substitute.
Lime(Manao)
Curry paste(Nam Phrik Kaeng)
Tamarin (Makarm)
Limes are used for the sour taste in Thai Food, like hot and sour soup, salad and sauce. Lemon is used as a substitute where limes are not available.
Curry paste(Nam Phrik Kaeng)
Curry paste(Nam Phrik Kaeng)
Curry paste(Nam Phrik Kaeng)
Curry paste is the main combination of spices and herbs needed for making a curry dish. Outside Thailand readymade curry pastes come in packages or small cans, and are available at Thai or some Asian Food Stores.
Coconut Milk (Maprao)
Curry paste(Nam Phrik Kaeng)
Curry paste(Nam Phrik Kaeng)
Coconut milk is an ingredient for both curries and dessert. Cow’s milk (2 percent) can be substituted for coconut milk, but it looses some unique flavor.