Glossary of Thai Ingredients

Corriander  [pak chee]  Coriander is a herb commonly found in Thai cuisine. All parts of the coriander plant are used, including the root, stem, leaves, and seeds (both whole and ground).

Chillies - Fresh & Dried [prik-haeng]  Green and red chillies are a central ingredient in Thai cuisine.  Dried chillies are normally roasted and ground, and used as the seasoning.

Fish Sauce  [nam pla]   Fish sauce has a rich translucent golden brown colour, and is used liberally in nearly all Thai dishes. It is often used as a marinade for fish and meat, as well as a condiment (usually mixed with chopped chillies and lime juice).

Galangal [khaa]  A member of the ginger family, it has pungency and tang, quite unlike that of the common ginger. Buy only young galangal with plump roots and pinkish white skin.

Garlic  [kra theam]  Garlic in Thai cooking is always used in its fresh state, usually minced along with other ingredients in a paste.

Holy Basil [bai kra phrao]  Two types are used in Thai cooking, green and purple/red basil. The latter is more fragrant and spicier.

Kaffir Lime Leaves  [bai makrut]  Kaffir Lime is a dark green fruit distinctly different from the limes commonly seen, easily distinguished by its bumpy skin. In Thai recipes, it is mainly the leaves and skin that are used.