"The
philosophy
of Thai
cooking is
to achieve a
balance of
color,
texture, and
flavor"
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Thai cuisine has been around for centuries, of course, but in most places in the United States, especially in small towns, appreciation for it is only decades old. Fortunately, large supermarkets even in rural areas now carry a decent selection of Thai staples like coconut milk (nam kathee), curry pastes, fish sauce (nam pla), galangal or Siamese ginger (khaa), and other specialty items.
The philosophy of Thai cooking is to achieve a balance of color, texture, and flavor (sweet, sour, salty, bitter, and aromatic). Much as a composer uses different instruments and voicings to construct a harmonious piece of music, a Thai cook carefully adjusts herbs, seasonings, and ingredients to establish equilibrium between Yin and Yang. Yin foods (cool, moist, soothing, and cleansing) and Yang foods (hot, dry, sensuous, and energizing) ideally balance each other, creating beauty and good health.
In order to try out some of the hundreds of tantalizing Thai recipes in cookbooks and on web sites, you will need to stock up on a few staples. For inspiration, browse through the Thai recipe links at www.digitalhearth.com (go to Recipes/World Cuisines/South-East Asian/Thai), or try one of the sites sponsored by importers of Thai foods. Two beautifully illustrated cookbooks that walk you step-by-step through Thai (and other Asian) recipes are Classic Asian Cookbook (by Sri Owen, DK Publishing, Inc., 1998) and Taste of Asia (by Steven Wheeler, Smithmark Publishers, Inc., 1994).
The list that follows is adapted from information at www.thaikitchen.com. In addition to these distinctive ingredients, Thai recipes will also require lots of garlic, ginger, onions, basil, mint, and other common products.
Thai Staples for the Pantry
Bean Thread Noodles (woon sen), Clear Noodles, Glass Noodles, or Cellophane Noodles: Thin noodles made from mung bean starch, derived from fresh bean sprouts. Their delicate flavor is perfect for soups.
Chilies (phrik): In Thailand, chilies have been used for centuries to lower blood pressure and cholesterol. The most common hot chili in Thailand is a small slender chili called prik kii noo or "bird's-eye chili," similar in hotness to a serrano.
Coconut Milk (nam kathee): Known as the milk of Asia, it is one of the essentials of Thai cooking. Coconut milk is made by soaking coconut meat in water, then squeezing and straining out as much liquid as possible. The first pressing of the meat is pure coconut milk (hua ga-ti or nam katee, "head of the coconut milk"), and has the highest fat content (22% to 24%). This process is repeated to yield a lighter coconut milk (hahng-ti or "tail of the coconut milk"), with fat content of 12% to 14%.
Curry Paste, Green (gaeng keow wan): Traditionally, green curry paste is the hottest of the curries. It is made from a combination of hot green peppers, garlic, kaffir lime leaf, and galangal.
Curry Paste, Masuman (gaeng musuman): A roasted red Thai curry paste made with cardamom, lemon grass, cinnamon, cloves, chilies, and other spices with a distinct spicy flavor. Red Curry Paste with a little cardamom and sugar can be substituted.
Curry Paste, Red (gaeng pa nang): High on the heat scale and very similar to green curry paste, using red peppers instead of green.
Curry Paste, Yellow (gaeng leung): A milder paste made from yellow wax peppers. Turmeric is added to enhance the deep yellow color. This most resembles Indian curry.
Fish Sauce (nam pla): The main flavoring ingredient in Thai cuisine, it is commonly referred to as the soy sauce of Southeast Asia. Fish sauce is a thin, amber-tinted, clear liquid with a salty taste extracted from fermented salted fish (usually anchovies). Use it in place of salt or soy sauce to season almost any savory dish or stir-fry. Refrigerate after opening.
Galangal (khaa), Siamese Ginger: A root, similar to ginger, but larger and whiter, with a pungent lemon taste. The fibrous galangal slices should be removed from food before serving. Mixed with lime juice, Thais use it as a cure for stomach aches. It is a basic ingredient in Thai curry
Jasmine Rice (khao chao): This nonglutinous, long-grained rice with its subtle floral aroma is the main staple of the Thai diet. Distinctively nutty and aromatic, with a hint of natural jasmine flavor, it is a delightful complement to Asian and Western dishes.
Kaffir Lime (ma grut), Thai Lime, Bergamot: In Thailand, the leaves of this plant are highly prized for the unique citrus-floral note that they impart to soups and curries. The peel and leaves can be found dried in Asian markets. If unavailable, the best alternative is lime zest or juice from the common green Persian lime.
Lemon Grass (ta krai): A lemony, fragrant herb commonly used in teas, soups, and pastes. Lemon grass soup is used in place of chicken soup as a home cold remedy. The tough outer leaves are often used for flavoring but are not eaten; the tender inner parts may be eaten. A tablespoon of minced fresh lemon grass has about the same "sour power" as that amount of minced lemon peel. It is easy to grow, either in the garden or as a houseplant.
Rice Noodles, Dried (kui teow): Made from rice flour and water, steamed until cooked, and then dried. Flat and slightly translucent, they are available in several widths. All must be soaked or boiled before using (unless they are being fried in hot oil).
Sesame Oil (num man nga): Made from the pressing of toasted sesame seeds; usually dark amber or a golden copper color. Should be used solely as a flavoring agent and not for stir-frying.
Shrimp, Dried (khung haeng): Tiny shrimp are soaked in water and salt, then dried. Typically ground or pounded with other ingredients in a curry paste or sauce, dried shrimp adds an intense seafood flavor to food. Usually sold in small packets.
Sticky Rice (khao niew), Glutinous Rice, Sweet Rice: Not as common to the Western table but widely used in Southeast Asian cuisine. In Northern Thailand, sticky rice is steamed and eaten out of hand by scooping up a small portion and slipping it into the curry or other dish, using rice to grasp a piece of meat or vegetable. Sticky rice is also commonly cooked with coconut milk and sugar and served with fruit such as mangoes for dessert. For best results, soak the grains in water for several hours or overnight; drain before steaming.
Tamarind (som ma kham piak): Tamarind provides the complex fruity and sour taste that is evident throughout Thai cuisine. Made from the pulp of a pod that grows on the tamarind tree, tamarind is usually sold as a paste or juice. The taste is most familiar to Western palates as one of the main ingredients in Worcestershire Sauce.
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