Thai food is relatively new to me (since moving to the big City). Thus, it is mysterious and since I doubt that I’m alone…let the de-mystifying begin!
Since I’m stranded today I can’t hit the streets and look for good Thai food…I thought I would investigate the flavors and share my findings with everyone before trying some places around town.
Key Ingredients:
Here are the ones that are easy to find at the grocery store
- Lemon grass – you can find it in little plastic tubes in the produce department
- Lime
- Cilantro
- Peanuts
- Fish sauce
- Garlic
- Rice wine vinegar
- Cumin
- Scallions
- Rice noodles
- Coconut milk
- Curry powder – (Penzy’s brand of curry was America Test Kitchen’s choice)
Here are the ones that aren’t so easy to find but seem to be in many dishes
- Kaffir lime leaves – in lots of Thai soups and stews
- Tamarind – is a fruit that is packaged as a paste or dried in our US grocers
- Tumeric – is a dried ground powder used in Thai curry
- Thai chili peppers –
- Thai basil – it’s very different from Italian basil and has a licorice and mint like flavor
Executive Summary After Research: There are so many different ingredients and varied recipes that it seems that unless you were going to dive into Thai cooking and love everything Thai you’ve ever tried…I would probably just go out to eat for it.
For example, if you really like Pad Thai and can’t live without it, then get the ingredients for that and stock up. Or if you are in love with Thai Coconut Soup, then hunt down the ingredients for that specific recipe.
It just seemed to me that there are WAY too many variations to ever be a novice or recreational Thai cook. BUT I do love the flavors and am excited to pick out a few dishes that are my favorites and get the ingredients to make them!
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