Traditional spices used in Thai Cuisine

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01 - Galangal (K̄h̀ā - ข่า) Galangal is very similar to ginger. It is also identified as Thai Ginger or Siamese Ginger. However, the flavor of this spice is more intense, more seasoned, and somewhat spicier than ginger. Galangal also resembles turmeric in appearance.

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15. Cloves. Cloves are an aromatic spice used in Thai cuisine to add a warm, sweet, and slightly bitter flavor to dishes. They are commonly used in curries, stews, and marinades, as well as in desserts and drinks. Cloves are used in Thai massaman curry pastes and curries. 16.

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Chili Flakes. Dried chili flakes are very commonly used both in cooking and at the table to add spice - especially to Thai soups like Khao Tom. Chili flakes are also used to make pastes of various sorts that are used as a base for dishes although fresh chili is more commonly used for this purpose.

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Thai dishes featuring cumin: red curry, yellow curry. 15. Galangal (Thai Ginger) Galangal is similar to ginger, both as a root spice and in flavor. Compared to ginger, galangal has a much more complex and milder flavor, and is actually used more often in native Thai food, despite appearing last on our list.

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The flesh inside galangal is also a pale off-white colour. On the other hand ginger is a darker, dusty brown colour and slightly more textured appearance of the skin with a yellow toned flesh. You can also note that while the skin on galangal is quite shiny and reflective, the skin on ginger is more flat and matte.

Traditional spices used in Thai Cuisine

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Perfect for quicker preparation. Use the sauté function to briefly cook the chicken strips, then add the coconut milk, water, and ginger. Seal and set to manual high pressure for 10 minutes. Quickly release, stir in fish sauce, lime juice, and garnish as usual.

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2.Cilantro (Look-pak-chee) Cilantro is a popular herb used in many cuisines, but it's especially prevalent in Thai cooking. It has an earthy and slightly citrus flavor that can be found in curry pastes like green or yellow curries. This spice goes by many names including dhania (in India), cilantro (in Mexico) and Chinese parsley (among others).

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Ginger has a spicy taste and is often used as a natural remedy to cure indigestion. Much of how Thai people use ginger is borrowed from traditional Chinese cooking, as ginger is usually found as a topping in congee, steamed fish, and Chinese vinegar-based sauces. Garlic (Kra-tiam) Garlic is one of, if not the most popular ingredients in Thai.

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Prik yuak - a sweet, not very spicy chili. Prik noom - a Northern Thai chili, often used in a dish called nam prik noom. Prik chee fah - used in red curries, as garnishes, and served either fresh or pickled. Prik lueng - often pickled and added to salads. Prik kaleang - said to be the spiciest of Thai chili peppers.

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Instructions. Heat the oil on a wok (or skillet) over medium-high heat. Once the oil is ready, add the garlic. Cook until the garlic turns slightly brown. Add the pieces of chicken. Cook until the chicken is no longer pink — and almost cooked. Add the sugar, soy sauce, oyster sauce, and pepper. Add the mushrooms.

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Cook curry paste for 5 minutes, stirring constantly. The paste should be drier, darker, smelling aromatic and no longer raw. Sauce - Add 1 cup (250 ml) prawn stock, being careful to pour off just the clearer liquid and leaving the sediment behind. Stir in the coconut cream, sugar, fish sauce and salt.

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8. Holy Basil (Krapao) Fresh Holy Basil. Notice the jagged edges. This is the hot, peppery, clove-like form of basil that is used in simple stir-fries together with bird's eye chilies, garlic, and fish sauce like the all-time famous dish Pad Kra Pao (stir-fried holy basil with ground pork).

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