Asian ingredients that once were almost impossible to find are now available in many well-stocked American grocery stores. And you can find the more unusual items in Thai and Chinese markets.
After you become familiar with common Thai ingredients, you can vary recipes to suit your taste. Begin experimenting with different herbs, such as basil, and discover the subtle or not-so-subtle nuances between the different varieties. A whole new world of tantalizing flavors awaits you!
Fresh herbs and aromatics
Thai cuisine uses all kinds of interesting herbs and aromatics. The following sections give you an overview.
Basil (bai horapa)
A member of the mint family, basil is one of the most popular herbs used in Thai cooking. A number of species of basil are native to southern Asia, ranging from overtones of anise licorice-like flavor to cinnamon or citrus scents. In many cultures, basil holds symbolic meaning. It is considered sacred and is said to provide strength and to represent love, hate, and royalty. Basil also has many medicinal uses, such as aiding in circulation; relieving fever, headaches, and dog bites; and even treating bad breath. Types of basil include holy basil (bai kapao); lemon basil (bai mangluk); and sweet or Thai basil (bai horapa).
 | No matter whether you decide to tear or chop basil leaves, you should wait until the last minute to add fresh basil to a cooked dish to prevent the basil from turning brownish-green too quickly. |
Cilantro (pak chee)
Fresh cilantro, or Chinese parsley, is the fragrant herbal leaf of the coriander plant and is used to flavor many savory Thai dishes. The flowering dried coriander seed is considered a spice and is used as an ingredient in some curry pastes. Medical and culinary use of the coriander plant dates back over 3,000 years.
Galangal (khaa)
Two main species, lesser (krachi) and greater (khaa) galangal, are members of the ginger family. The fresh rhizome of the greater galangal, known also as Siamese ginger, is the one mostly used by Thai cooks because of its rich lemony, peppery flavor. It's an essential component in freshly made Thai curry pastes, so choose firm, nonshriveled rhizomes, avoiding pieces that look dry and have a low moisture content. If you can't find fresh, look for packages of dried, sliced galangal, labeled as kha or khaa.
Ginger (khing)
Ginger is one of the oldest tropical spices used in both sweet and savory cooking. Fresh ginger is sold in knobby, branchlike pieces. These peeled rhizomes are added to vegetable dishes and stir-fries, and they can be substituted for galangal in curry pastes. (When you substitute ginger for galangal, the dish won't be as aromatic, and the flavor of the ginger won't be as intense as fresh galangal.)
Lime leaves (bai makrut)
Although the kaffir lime tree produces a fruit similar to limes, only the rind and leaves of this fruit are used because they are where you find the aroma and flavor. The fruit, although in the same citrus family as limes and lemons is actually quite bitter. The fragrant leaf is pulverized for curries and finely cut into thin strips to impart a unique citrus flavor when added to soups or used as a garnish. It's common practice not to eat the leaf when used whole or in large pieces. Think of it as an aromatic enhancement like bay leaf, but leave it in the bottom of the bowl! You can find lime leaves packaged in plastic bags in the produce sections of Asian markets.
Lemon grass (takrai)
Lemon grass is a tall perennial grass in which the lower tender part of the long, thin stalk is used to give a lemony flavor and a light floral aroma to sauces, marinades, soups, stews, curry pastes, and beverages. Even after cooking, it remains fibrous, so unless you pound it to a paste or finely mince it, you don't want to eat it—leave it on the plate.
Fresh fruits and vegetables
Your mother always told you to eat your fruits and vegetables, and Thai moms are no different. What follows are the fruits and vegetables often featured in Thai cooking.
Bananas (kluay)
Thai cooks enjoy bananas both raw and cooked and in both savory and sweet dishes. Why shouldn't they, when they have more varieties to choose from? A favorite variety is baby bananas, also called dwarf or finger bananas, which are sweeter than their relative, the Cavendish banana, the type that most Americans are familiar with. Plantains, a much larger variety, have a milder flavor and are frequently cooked while still green. Thais also eat salads made from raw banana blossoms and steam food in banana leaves.
Daikons (hua chai po)
This large Asian radish ranges from 6 to 15 inches in length and from 2 to 3 inches in diameter. The creamy beige to black skin is peeled away to reveal a crisp, white flesh that can be shredded raw for salads, cut as a garnish, or cut up and cooked in stir-fry. In Thai markets, you also may find daikon radishes under the name mooli.
Limes (manao)
Freshly squeezed juice from the small green citrus fruit contrasts and balances the spiciness of chiles and red pepper flakes or the sweetness of sugar and coconut milk when used in soup, salads, or main dishes.
Long beans (tua fak yao)
Also known as yard-long beans, these thin legumes related to the black-eyed pea family look like green beans on steroids. The long, stringless pods hang in pairs, which can grow 3 feet long, but they're usually picked at around 18 inches in length. Light to dark green, the many varieties are generally identified by the color of their mature seeds. Long beans stir-fry quickly yet hold up well in recipes that require longer cooking times.
Lychees; litchis (linchee)
This small fruit comes packaged in its own shell. Fresh fruits are available from June through mid-July. Peel the brightly colored and bumpy skin to reveal the sweet, juicy, creamy white flesh. Eat it plain (watch out for the pit) or add it to a dessert. Canned and dried lychees, sometimes called lychee nuts, are eaten as a snack similar to the way people in the United States eat candy and nuts. They're available year-round.
Mangoes (mamuang)
With more than 100 varieties, mangoes are one of the most popular fruits in the world. Unripe green mangoes are very tart and used in fresh vegetable dishes. As the fruit ripens, the skin becomes yellow with a trace of red, while the inner, bright orange flesh becomes sweet and fragrant. Mangoes are frequently used in salads and desserts — a favorite use is mango slices paired up with sweet sticky rice.
Papayas, green (malako)
The unripe green papaya is usually shredded raw and is the basis for SomTum, a piquant salad from the northeastern region of Issan that's now served throughout Thailand.
Thai eggplants (ma keua pro)
This small round to oval eggplant is generally 1 to 2 inches in diameter. Colors range from pale green or creamy white to green with cream-colored stripes. Eat raw or add to cooked curry dishes.
| 
