Glossary of Thai Ingredients

Lemongrass [ta-krai]  Lemongrass provides a fragrant and distinct lemon flavour to Thai dishes. Use the lower, white, bulbous part of the stalk, first slicing it, then usually pounding or crushing before adding it to spice pastes that form the basis of many fish and noodle dishes, soups, and especially Thai curries.

Lime  [ma now] Lime is a green, round fruit with sour taste and bitter skin. Lime is used principally as a garnish for fish and as the main sour flavour in spicy salad and curry. It is also freshly squeezed and mixed with water and sugar syrup as a beverage.

Palm Sugar [hom-yai]  Palm Sugar is made from the sap of the coconut or palm trees, this natural sugar varies in colour from dark to light brown. It is less sweet than cane sugar and has a distinctive fragrance and flavour. If unavailable, substitute with brown sugar.

Pandan Leaves [bai teoy] Pandan leaves are used to give a unique taste and aroma to many Thai desserts and some drinks. Pandan leaves can also be used to wrap savoury foods, such as chicken.

Shallots [hom-daeng]  Shallots with glossy purplish red skin give strong smell, while those with yellowish orange skin are sweeter in taste.  If shallots aren’t available at your local grocery store or are too expensive, a good substitute is a combination of white onions and garlic.

Soy Sauces [see ew kaw] Soy sauce is made from fermenting soy beans. Light soy sauce is clear and light brown in colour, with a salty taste. It is used to add flavour to dishes without darkening them as would be the case with dark soy sauce.

Shrimp Paste [kapi or blachan] This fine-textured and strong-flavoured paste is commonly used in Thai cooking. Unless otherwise specified in the recipe, grill or pan-fry the paste before adding to dishes or pounding to get the best of its flavour.

Tamarind [ma-kham]  The pulp of the pod of the tamarind tree is used to add a sour taste to Thai dishes. It is commonly used in curries, soups and stews. Tamarind is usually sold in a paste form, as a brick or in jars of concentrated pulp. When a recipe calls for tamarind, it usually refers to tamarind juice.