Gather up these 10 ingredients and you have the basics for cooking Thai at home effortlessly.
Gather up these 10 simple ingredients and you have the basics for getting started cooking Thai.
Check the label: it should contain only anchovies, salt and water.
It has over 1,000 mg sodium per tablespoon, so use it sparingly.
Try mixing minced fresh bird or serrano chiles with fish sauce (as we do in this photo).
Red and green varieties can be found at well-stocked supermarkets.
Both have notes of galangal, lemongrass and coriander root.
Green is flavored with fresh green chiles and red with dried red chiles.
Vinegar
Along with limes, unseasoned rice vinegar adds sourness to dressings.
Its essential in many dipping sauces, including nam jim that is served with grilled chicken.
Cider vinegar is a good substitute.
Canned coconut milk is an easy option and widely available in the Asian section of well-stocked supermarkets.
Rice
Sticky rice, also called glutinous rice, is the staple in north and northeast Thailand.
It is eaten out of hand, like a piece of bread.
Jasmine rice is grown throughout central Thailand and is a staple in much of the country.
For whole-grain rice choose brown jasmine or black sticky rice.
Chiles
Fresh and dried chile peppers provide heat in Thai food.
Fresh cayenne chiles are used in curries.
Fiery hot Thai “bird” chiles are used in sauces and stir-fries.
Refrigerate fresh chiles up to a week or store in the freezer.
Use serrano or jalapeno chiles if you’re free to’t find bird or cayenne.
Dried red chiles are commonly used to make curry paste and add heat to soups and stir-fries.
They’re part of traditional marinades for grilled chicken and grilled beef.
Limes
Lime juice gives a tart lift to grilled meats, salads and fried rice.
Shallots and Garlic
Grilled shallots are chopped and added to vegetable salsas.
Garlic is crushed or minced and then tossed into hot oil as a flavoring.
Thai basil has a sweet anise flavor.
Use it if it’s possible for you to find it, otherwise substitute regular basil.
