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Thai Food
This is a short reference of some of the most common Thai pantry items. These are some of the most basic ingredients you will want to keep on hand for making your favorite Thai meal.
Thai Condiments And Flavorings
Black Soy Sauce
| Fish Sauce 
|
| Black Soy Sauce (Siew Dam) A dark almost black syrupy sauce. The sweet sauce is used in stews or to flavor vegetables, beef or chicken. | This is the most common ingredient in Thai cooking. It is also used in many other types of Asian cuisine. This sauce is called Nam Pla in Thai and Nuoc Mam in Vietnamese |
Roasted Chile Paste
| Shrimp Paste
|
| Roasted Chilli Paste (Nahm Prik Pao) another Thai pantry staple, this paste is made from a ground combination of roasted and fried hot chiles, dried shrimp/fish, shrimp paste, garlic and shallots and seasoned with fish sauce, tamarind and palm sugar. The mixture is cooked together in oil until it turns to a thick, dark, burnt reddish color. Use to flavor soups like hot-and-sour prawn soup or add to stir-fries with seafood, meats or vegetables; noodle dishes. It is also made into a dipping sauce and a dressings for salads. In Thailand it is used on rice or crackers as a snack | Shrimp Paste – Gkabi. A thick paste made of shrimp, salt and water. Shrimp paste is a key ingredient used for making Thai curry and it is also used in many spicy soups, salads, sauces and stir-fries |
Palm
Sugar
| Roasted Rice
Powder
|
| Palm sugar, nahm dtahn
bpeep. In Thailand this rich flavored sugar is used in sweets, desserts and even
sauces and curries | Roasted (or toasted) rice
powder (kao kua) is made from white rice that has been dry-roasted until the
grains turn a rich brown color. The browned rice is then ground into a fine
powder. Toss rice powder into salads to add a rich
toasty flavor. It also serves to absorb juices to keep the salads dry. Roasted
rice powder is used in spicy northeastern-style Thai salads |
Rice
Flour
| Coconut Milk
|
| Rice flour is a typical Thai pantry item made from regular
rice and used primarily used for making cakes and desserts. It is also used to
thicken coconut milk. | Coconut Milk/Cream
(Gkati) - Coconut milk is not the watery juice found inside a coconut but it is
actually the diluted cream pressed from the flesh of mature coconuts. Store up
to one week refrigerated once it is opened. Use this rich flavored milk for Thai
curries and for many desserts |