Thai cuisine is renowned for its vibrant flavours, aromatic herbs, and a perfect balance of sweet, spicy, salty, and sour. The secret to achieving authentic Thai dishes lies in using the right fresh vegetables and herbs. Below, we highlight some of the most commonly used Thai ingredients that bring every meal to life.
Flavour & Aroma: Sweet and slightly spicy, with a hint of aniseed. Uses: Essential for stir-fries, curries, and noodle dishes. Its unique fragrance is best enjoyed fresh, added at the end of cooking to preserve its flavour.
Flavour & Aroma: Zesty and citrusy, with a strong lime fragrance. Uses: Often shredded or used whole in soups, curries, and stir-fries. It adds a refreshing aroma to dishes like Tom Yum and Thai Green Curry.
Flavour & Aroma: Citrusy and slightly floral. Uses: A staple in soups, marinades, and teas. It’s commonly bruised and chopped, infusing dishes with a bright, lemony fragrance.
Flavour & Aroma: Earthy and peppery, with a hint of citrus. Uses: Similar to ginger but with a sharper, more intense flavour. Used in Tom Kha Gai and other coconut-based dishes to add a distinctive, warming spice.
5. Bird’s Eye Chilli (Prik Kee Noo)
Flavour & Aroma: Extremely hot and pungent. Uses: Adds a fiery kick to curries, sauces, and dips. A little goes a long way, so use sparingly unless you like it really spicy!
Flavour & Aroma: Sweet, mild, and slightly tangy. Uses: Used in stir-fries, salads, and curries to add a subtle sweetness. They caramelise well, adding depth to fried and roasted dishes.
Flavour & Texture: Crisp with a mild, fresh taste. Uses: Ideal for stir-fries, this leafy green absorbs sauces beautifully, making it a key ingredient in dishes like Pad Pak Boong Fai Daeng.
Flavour & Aroma: Spicy and peppery with a unique clove-like fragrance. Uses: Best for spicy stir-fries like Pad Kra Pao. It’s different from Thai Basil, giving dishes a distinct pungent taste.
Flavour & Aroma: Bright, citrusy, and slightly peppery. Uses: Used as both a garnish and a seasoning. Coriander is sprinkled on top of soups, salads, and noodles for a burst of freshness.
Flavour & Texture: Crisp and mildly sweet when unripe. Uses: Central to Som Tam (Thai Green Papaya Salad), where it’s shredded and mixed with lime, chilli, and fish sauce to create a refreshing, crunchy salad.
Incorporating these fresh Thai herbs and vegetables into your cooking will elevate your dishes and transport your taste buds straight to Thailand. Visit Food For Foodies to explore our range of authentic Thai ingredients and start cooking like a pro today!
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