Start with Fresh Ingredients : In order to achieve the greatest taste sensation from your Thai cooking, be sure to start with fresh ingredients. Dried and packaged lemongrass, for instance, is hardly worth comparing to the fresh version (fresh lemongrass is available in all Asian shops and markets). When shopping at Asian stores, note that ingredients such as galangal, pandan, or kaffir lime leaves may be available only in the freezer section. Frozen herbs and spices are nearly as potent as fresh, and you’ll have the convenience of having them on hand in your freezer at home for future use. See Shopping for Thai Ingredients for more helpful shopping tips.
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| Thai cooking tips |
Have the Right Equipment : Thai cooking requires a minimum of cooking tools and utensils. The wok is the primary cooking tool (a deep frying pan is a good substitute), used with wooden spoons or “shovels” (spatulas) to stir-fry ingredients. A pestle & mortar made from stone or pottery is also commonly used for pounding and grinding spices and herbs. A food processor is the modern equivalent; however, I still find my pestle & mortar does a better job of grinding whole spices such as coriander (If you do not own this particular equipment, a coffee grinder also does an excellent job). I like to use my pestle & mortar to pound slices of lemongrass before putting them in the processor—this breaks down the hard fibers of the lemongrass, which are almost thread-like, making it easier to eat and even more fragrant. A rice cooker is an invaluable appliance to have when cooking up a Thai meal, making rice preparation quick and easy. However, a simple stainless steel pot with a lid will work just as well.
Find a Balance of Salty, Sour, Spicy, and Sweet : In Thai cooking, taste-testing is a complete necessity. Following a Thai recipe is a good start, but because tastes vary from person to person, you will need to find your own balance of seasonings with each dish you make.
Here are some tips to help you achieve that balance:
- To tone down a dish that is too spicy, add coconut milk or yoghurt. A little sugar may also diminish some of the fire.
- To tone down a dish that is too salty, add lime juice, lemon juice, or tamarind water (made from a little tamarind paste mixed with water).
