Ingredients and Methods of Cooking

In Thai cooking, a variety of ingredients is employed to produce its unique blend of flavours. Here are some of the more common ones found in every Thai markets and, increasingly, in other parts of the world as well.

Basil
Three different varieties are used. The most common is Bai Horapha, which has a sligh aniseed flavour and a reddish purple colour. Others are Bai Kaphrao, which has hotter flavour, and Bai Maenglak, a milder form often sprinkled over soups and salads. When these are not available western sweet basil may be used, though the taste will be somewhat different.

Bean Sprouts
These are the crunchy fresh sprouts of the mung bean, called Thua Ngok in Thai and found in most vegetable markets, though canned ones can be substituted.

Cardamon
The pods or large black seeds are used to flavour and garnish many dishes, it is also used in ground form.

Chilli
Several different types of chilli(Phrik) are used in Thai cooking. As a general rule, the smaller the chilli, the hotter it is. The hottest of all are the tiny red or green Phrik Kbi Nu, followed by the slightly larger Phrik Chi Fa. Dried chillies(Phrik Kbi Nu Haeng) and ground chilli powder(Phrik Kbi Nu Pon) are also used.