Thai cuisine is a combination of different cooking styles from various regions of Thailand. It usually is famous for its strong spicy flavors, but in fact, Thai dishes should be a perfect balance of four basic flavors: hot, sour, salty and sweet.There is a certain degree of complexity to the Thai cookery that can often be mistaken as a jumble of flavors that untrained Cook. However, with the right amount of each ingredient, a harmony of flavors, so that each of the four flavors can be distinguished and compliment each other perfectly.
Thai dishes tend to include a variety of herbs and spices that are now available in your local Oriental grocery store and some can even be found in Western supermarkets. Kaffir lime leaves, known as ma gruud, a sour, aromatic flavor to Thai cuisine, and are usually bruised and added whole to many Thai soups. They are famous in Thailand's most popular soup dish; Tom Yum Goong.
Much like Bay leaves, Kaffir lime leaves are not consumed but is used to give an aromatic Afternote. They are often mixed with various other herbs, roots and spices used to add fragrance to Thai curry paste. They can be purchased fresh or frozen and dried forms.
Lemon grass (ta Krai) also provide an acidic element to Thai food. They are often bought fresh, but can also be frozen for convenience. Lemon grass is used to inject a sour scent in a variety of Thai dishes, including Thai curry pastes.
Bird's eye chili (prik kee no) is another ingredient that is widely used in Asian cooking. Native to Central and South America, bird's eye chili made its way to Southeast Asia via Spanish and Portuguese settlers and traders. It is characterized by its fiery heat and often consumed raw in dishes such as khao kha Moo (stewed pork trotter served with rice).
Roots, garlic (krathiam) and Ginger (King) gives a deep base flavor for many Thai dishes, although traditional Thai chefs prefer to use a more citrusy root known as galangal (kha). Galangal root is a staple ingredient in many Thai curries and soups, and because of its deep flavor that blends well with spicy dishes.
Dried herbs are often used to give a flavour ingredient in Thai cooking. Ground white pepper (prig Thai she) used traditionally as the premier supplier of heat before the fresh Chilies came to Thailand, but it continues to be used in a variety of dishes.
Ground chillies, (prig kee now bonn) is simply a dried version of the bird's eye chili. The drying process allows it to be stored longer, and often delivers a serious heat to food.
Usually cumin (ni raa) is used to provide a bitter component of Thai cuisine. These are often sold in the form of seed, but can also be sold as ground powder.
Fish sauce (nam pla) is common in many Thai dishes and is made from fermented fish. It provides salt and sharp taste and is usually used as a condiment. It can be added to the food during the cooking process, but can also be enjoyed as raw spice that can be added to cooked dishes.
Shrimp paste (kapi) is a staple of Thai food and is made by fermenting the ground shrimp and salt. Much like fish sauce has a pungent aroma but is only used as an ingredient in cooking and can not be consumed raw. Shrimp paste gives a strong flavour that exudes bitterness and saltiness and is used in the famous chili paste called nam phrik kapi.
Thai curry paste (khrueang kaeng) which translates to "curry ingredients", can be made fresh or purchased in most grocery stores. Most khrueang kaeng becomes a ground mixture of fresh or dried herbs, chilli and various herbs and other ingredients such as shrimp paste.
Two ingredients are used primarily to provide sweetness to food; Palm sugar (nam taan peep) and coconut milk (maphrao).
Palm sugar is a solid formed sweetener made from Palm tree Sap. Rich and sweet in taste, it has a more subtle sweetness than cane sugar, and is more suited for cooking with savoury dishes. It is commonly used to sweeten the Thai desserts, but are also used on a regular basis with delicious Thai dishes.
Coconut milk is creamy and sweet, and is especially popular in dishes that originated in southern Thailand. Most known are used in Thai curry, coconut milk is added after the spices and herbs to give a deep creamy flavor and helps to mix the intricate scents together.
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