7 Ingredients that Make Thai Food Taste Amazing

Thai Food

When you think of Thai food, it’s easy to picture your go-to Thai restaurant menu- pad thai and maybe some green curry.

But that’s just scratching the surface!

Thai cuisine is a vibrant mix of flavors from five different regions. From the spicy, zesty dishes in the north to the rich, coconut-infused flavors in the south, there are thousands of delicious variations.

The good news? Despite the diversity, some staple ingredients and cooking techniques tie all these amazing regional cuisines together. In this post, we’re going to explore seven key elements that make Thai food irresistible.

1. Curry Pastes- Khrueang Kaeng

Thai curries are a flavor explosion, thanks to their amazing base: a blend of herbs, spices, and roots like galangal that come together to create curry paste or khrueang kaeng.

While many Thai chefs whip up their own batches, you can easily start with store-bought jars to get a feel for their unique flavors.

Red curry paste is made from a mix of red chilies (prik haeng), garlic, shallots, lemongrass, kaffir lime peel, coriander root, and shrimp paste, among other ingredients. It’s known for its rich, deep flavor and vibrant red color.

Typically, red curry paste is used in dishes that call for a robust and spicy kick, such as the classic Thai Red Curry (Gaen Daeng). The heat from the red chilies is balanced by the creamy coconut milk to create a perfect harmony of flavors.

Made from fresh green chilies, garlic, shallots, lemongrass, and kaffir lime leaves, green curry paste has a fresher, herbaceous flavor compared to its red counterpart. It’s the star of Thai green curry (Gaeng Keow Wan) and often makes for a milder, yet incredibly fragrant sauce. Mekhala’s Thai green curry paste, however, packs the strongest heat of our 3 Thai curries!

2. Thai Chilies- Phrik

Chilies, or phrik, are a must-have in Thai cuisine, cutting through the tropical heat with a burst of fiery goodness. You’ll find chilies in everything, from condiments and seasonings to the most basic curry pastes.

Bird’s Eye Chilies (Phrik Kee Noo): A staple in many Thai dishes, bird’s eye chilies are incredibly hot. They’re perfect for spicy salads like Som Tum (green papaya salad) and stir-fries like Pad Kra Pao (stir-fried basil with chicken). A few of these little powerhouses can instantly transform a dish from mild to sharp.

Thai Long Chillies (Phrik Chee Fah): Longer and milder than bird’s eye chilies, these offer a balanced heat that’s more approachable for those who prefer less spice.

Dried Red Chilies (Phrik Haeng): Dried red chilies are often ground into chili flakes or powder, and added to curry pastes and chili oils. They’re a key ingredient in several Thai dishes, including the beloved crowd-pleaser, Pad Thai.

3. Fish Sauce- Nam Pla

Fish sauce, known locally as nam pla, is a pungent brine made by fermenting fish (usually anchovies) with salt. Just a splash of it can add a beautiful, layered, umami flavoring to your dishes: one that’s hard to replicate with other ingredients.

Since fish sauce is mostly salt and fish, be careful about how much you add to your dishes. A little goes a long way.

For those who prefer a vegan option, Mekhala has you covered. We use seaweed as a vegan replacement in our cooking pastes. Seaweed is naturally rich in minerals and has a savory taste that mimics the effect of traditional fish sauce.

4. Coconut Milk- Nom Gati

No Thai pantry is complete without coconut milk. Beyond adding a luxurious creaminess to Thai curries, it helps to mellow out the heat from chilies, rounds out the tanginess from lime or tamarind, and provides a smooth, rich base.

We recommend stocking up on a few cans of coconut milk in your pantry if you cook Thai dishes and desserts on the regular. Our favorite ones are gaeng kiew wan (Thai green curry), tom gai kha (chicken coconut soup), khao niew mamuang (mango sticky rice), and yellow curry.

5. Galangal- Kha

Galangal, known as kha in Thai, is a distinctive root that’s often mistaken for ginger. While they may look similar, galangal has a unique flavor profile and aromatic properties.

Galangal is a rhizome with tougher skin and a more fibrous texture. Flavor-wise, it’s citrusy, piney, and slightly peppery.

Unfortunately, there’s no good substitute for galangal. While you can replace fresh galangal with fresh ginger in a pinch, the dish just won’t come out the same.

6. Jasmine Rice

Like with most Southeastern cuisine, rice is the staple grain in Thai cooking, and fragrant jasmine rice is probably the most common variety.

More than just a side dish, jasmine rice is an essential part of the Thai dining experience. Its subtle fragrance and fluffy, slightly sticky grains make it an ideal accompaniment for rich Thai curries, stir-fries, and grilled meats. It’s often the first choice for everyday meals, celebrations, and special occasions.

Recently, there has been a growing interest in different varieties of jasmine rice, including brown, black, and red.

Brown Jasmine Rice: This type retains its bran layer, which makes it high in fiber and nutrients. It has a slightly nutty flavor and chewy texture.

Black Jasmine Rice: Black rice isn’t really black; it’s a very deep purple. This rice is rich in antioxidants and often used in both savory dishes and desserts.

Red Jasmine Rice: Also known as red cargo rice, this type is a long-grain variety with a dark red bran and sweet flavor.

7. Thai Aromatics and Herbs

You’ll be hard-pressed to find a Thai recipe that doesn’t use Thai basil, lemongrass, or kaffir lime leaves in some way.

Thai basil, not to be confused with the basil used in Western cooking, is known for its peppery, anise-like flavor. It’s often used to add an aromatic punch to dishes.

Lemongrass is another staple in Thai cuisine. Besides being highly nutritious, it’s also incredibly fragrant, with a citrusy, zesty taste.

Kaffir limes are also intensely flavored but in a more restrained way than lemongrass. You can leave them whole if you’re cooking them in a soup or curry, but you’ll have to remove the spine of the leaves when eating them raw or using them in a paste.

The Bottom Line

That wraps up our take on the seven essential ingredients of Thai cooking! Anytime you decide to make a Thai dish from scratch, be sure to shop around for these staples first. They’re your gateway to the flavors and aromas that define Thai food.

Or, you could just get yourself a jar of Mekhala’s organic Thai cooking pastes! Our products are 100% vegan-friendly, non-GMO, and preservative-free, giving you all of the taste with none of the nasties. Shop online or use our Store Locator to find a Mekhala stockist near you today!

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