Eggplant that range from small oval to long and tubular. Aubergines keep
in the refrigerator for 3-4 days. If you cannot find an Asian variety, Western
eggplants may substitute. Back to Top

Mostly used for seasoning, such as a dipping sauce, and added to stir-fry
prawns. Back to Top

Made from chilies, water, vinegar, sugar, and salt. It can be quite spicy and
used as a dipping sauce. Back to Top

Dried coconut milk available in Asian food stores. Back to Top

Every part of this herb is used
in Thai cooking. Coriander can be used in sauces,
curries, and marinades. Back to Top

A member of the ginger family and similar in appearance. Galangal is slightly
harder but used in the same way. Galangal can be frozen or will keep in a
sealed bag, refrigerator for about one week. Back to Top

Made from herbs and fresh green chilies. It is most often used to make
chicken curries. a href="#top"> Back to Top

This oil is used for stir-frying and deep-frying. It can be heated to a high
temperature without smoking. Back to Top

a long grain, fragrant rice that is the staple food of central and southern
parts of Thailand. It has a nutty flavor, similar to Indian Basmati rice. Back to Top

Lemon grass is sold in stalks of 6-8 and 5-9in long. This plant is used in
curries and hot and sour soups. Back to Top

A leafy plant, known as water spinach, which is actually considered an herb.
In Thailand, only the leaves and tender shoots are eaten. Back to Top

Much milder than the other pastes and originates from Indian. This curry
paste contains dried chilies, coriander, and cumin. Back to Top

Originally a Chinese sauce, which appears dark brown and does not taste
fishy. Back to Top

Abundantly used in Thai cooking especially in tom yam soup, stir-fry or
served satay style. Back to Top

This fiery paste is made from fresh red chili peppers, cumin seeds,
shallots, garlic, galangal, lemon grass, coriander roots, peppercorns, cinnamon,
ground turmeric, and shrimp paste. Back to Top

Made from fermented rice grain. White distilled vinegar can be substituted.
Back to Top

It is frequently used as a seasoning oil because it burns easily. It has a
strong, nutty flavor, and rich brown color. Back to Top

Thai shallots are much smaller and pungent in taste than the Western
variety. They are a sweeter and less juicy version of the onion. Back to Top

Made from tiny shrimp which have been salted, dried, then pulverized
and left to ferment. The paste is widely used in Thai cooking and should always
be cooked before eating. Back to Top

Two types are commonly used, salty and sweet. Opened bottles should be
refrigerated. Back to Top

Spring onions are used in Thai cooking for stir-fries and soups, as well
as garnish. Back to Top

Sweet and delicate mushrooms used mostly for soups, salads, and curries.
Widely available in cans in the West. Back to Top

One of the three types of basil (Holy Basil, and Lemon Basil), which is most
widely used. It appears similar to western basil and has a sweet flavor with
shiny leaves. Back to Top

Considered one of the most important ingredients in Thai cuisine. It is made
from salted fish, which have been fermented to create a sauce. The smell is
overpowering out of the bottle, but subsides when cooking. Back to Top