Bamboo Shoots: Many Thai recipes call for bamboo shoots. To prepare bamboo shoots for cooking, you will need to peel them. Then boil the white stalks in water for 30 minutes. You can boil canned bamboo shoots for only 10 minutes. If they are to be used in soups or curries, however, boiling may not be necessary.
Basil (fresh),: There are three types that can be used in Thai cuisine; sweet, holy, and lemon. Because sweet basil is often used in western cuisine, it is easier to find. Holy basil is spicier and can be identified by its slightly purple leaves. Lemon basil is characterized by a distinct lemony smell and a lemony taste. You can substitute holy basil for lemon basil by adding chopped chili peppers and a little lemon rind.
Bergamot: Also known by kaffir lime leaves, has a mild limey flavor that goes well with Thai cuisine. This may not be possible to find so granted lime rind can be substituted, although it is not a good substitute.
You can buy chili paste in tubes or bottles at almost every supermarket. This paste is used to add flavor and spice to many dishes. A popular choice for Thai chefs is the burnt mild chili paste.
Chinese mushrooms: Chinese mushrooms are a popular addition to Thai cuisine. Many people prefer to use dried mushrooms because they are less expensive and offer the same nutritional and flavor benefits. Because of their tough nature, you will need to soak the mushrooms for at least 30 minutes in warm water before using them.
Coconut milk: You can buy coconut milk in cans anywhere. Coconut cream: If your recipe calls for coconut cream, scoop out the hardened white substance at the top of the container. Coconut milk is required, so stir the can well before you use it.
Curry Paste: Some people prefer to make their own curry pastes. However, there are many bottled curries that can be purchased at your local supermarket. Red, green, or yellow curry is the most common ingredient in most recipes.
This sauce is made from the liquid left over from fermenting salt fish. It can sometimes be used to replace all of the salt in recipes. It’s very tasty and complements Thai food. You can use it in many recipes, but it’s also great for your imagination.
Galangal is a close relative of ginger and can be found in many soups and curries. It is very rare to find fresh galangal so you will need to dry it and soak it in water for at least an hour before using it.
Garlic: Thai garlic may be available in certain Asian markets. However, if it is not, you can use the Western variety. For Thai cooking, use the smaller cloves that are tighter to your garlic head. They have more flavor and won’t be overwhelmed by other herbs or spices.
Ginger: A very healthy and delicious ingredient, ginger can be found easily and is used often in modern cooking. Before it can be shredded or chopped, it must first be peeled. Fresh ginger tastes better than dried, but dried ginger can be used if necessary.
Lemon grass: One of the most common ingredients in Thai cuisine is lemon grass. The stalk is long and resembles a small leek. You should remove the hard outer part and use the bulbous lower portion. Either add the sliced pieces to your dish while it is cooking, and then remove them from the dish before you serve it. Or, blend them in a food processer so that they can be eaten with your dish.
Palm sugar: You can find palm sugar in many Asian markets, as well as in cellophane-wrapped blocks. You can substitute palm sugar with real maple syrup or dark brown sugar if it is not available.
Rice: Thai people prefer long-grain white Jasmine rice. This rice is aromatic and flavorful, and it pairs well with spicy Thai dishes.
Rice papers: These rice papers can be used to make fresh Thai spring rolls. You can find them at most food stores. You can soak the papers one at a time in warm water until they become soft and pliable. Then dry them with a paper towel and immediately use.
Sesame oil: This vegetable oil is made from pressed sesame seed oils and was originally produced in East India. This oil is very tasty and goes well with Thai cuisine.
Cooking and preparation:
Vegetables: Thai cuisine requires that vegetables are cut as finely and quickly as possible. It is believed that smaller vegetables will retain more nutrients, so it is better to chop them as small as possible.
Stir-frying: Most people are familiar with stir-frying. You should heat oil in a wok. Then add the vegetables and stir constantly. To ensure that vegetables remain crisp and brightly colored, they should be stir-fried for only a few seconds.
Mortar and Pestles: A mortar and pestle is essential for creating sauces, curry pastes, and salads.
To avoid overpowering one flavor, it is important to mince. This is why you should use a sharp knife.
Roasting and grinding spices. When you add spices to your Thai dishes, make sure to roast each one individually in a pan. Once they crackle and turn brown, continue to heat them until they are browned. After each spice has been roasted, they should be finely ground in a food processor.