The Thai Pantry, A to Z

Coriander (with roots)

The signature fresh herb. Pound the roots with garlic and pepper for the base marinade.

Holy basil (Kra Pao)

Not sweet basil. Peppery and clove-like; the only basil for real Pad Kra Pao.

Substitute: Use frozen if fresh is gone. Sweet basil makes a different dish.

Bird’s eye chili

Tiny and fiery. Slice into fish sauce for the classic table condiment.

Lemongrass

Use the pale lower stalk. Bruise it before simmering to release the aroma.

Sai Krok Isan (sour sausage)

Fermented pork-and-rice sausage with a gentle tang. Grill and eat with ginger and chili.

Sai Ua (northern herb sausage)

A Chiang Mai classic packed with lemongrass, galangal and curry paste.

Kun Chiang (sweet sausage)

Sweet and smoky. Fry until crisp for rice porridge or a spicy salad.

Fish sauce

The salty backbone of Thai cooking. A splash turns stir-fries and soups authentic.

Oyster sauce (Thai)

Adds depth and gloss to stir-fries. Thai brands are less sweet and more savory.

Sweet chili sauce

Sweet, tangy, a little hot. The dip for fried and grilled chicken.

Seasoning sauce

The Thai home cook’s secret. A few drops lift omelets and stir-fries.

Jasmine rice

Fragrant Thai long-grain rice. The partner for curries and stir-fries.

Sticky rice

Soak overnight and steam. For Isan food and mango sticky rice.

Rice noodles (Sen Lek)

The Pad Thai noodle. Soak in warm water before frying for a chewy bite.

Mama instant noodles

Thailand’s favorite instant noodle. Eat as soup or turn it into a spicy salad.

Coconut milk

The richness in every curry. Reduce until the oil separates, then fry the paste in it.

Green curry paste

Bright heat from green chilies and herbs. Small cans and pouches are easy to finish.

Red curry paste

Built on dried chilies, deep and toasty. Great in curries and stir-fries.

Bamboo shoots

A classic in red curry. Japanese boiled bamboo shoots work well.

Thai tea leaves

The orange iced milk tea. Brew strong, then add condensed milk and ice.

Oliang (Thai iced coffee)

Old-style coffee blended with grains. Sweeten and pour over lots of ice.

Singha beer

Thailand’s flagship lager. Made for spicy food and beach evenings.

Chang beer

The elephant label. A light, easy-drinking Thai lager.

Crispy seaweed snack

Crunchy seasoned seaweed. A classic Thai souvenir.

Koh-Kae coated peanuts

Crunchy coated peanuts, also in coconut and Tom Yum flavors.

Dried mango

Sweet and chewy. Eat as is or add to yogurt.

Thong Muan (coconut rolls)

Crisp rolled wafers scented with coconut. For tea time.

Granite mortar & pestle

For pounding curry pastes and marinades. More aroma than a food processor.

Som Tam mortar

A deep clay mortar with a wooden pestle, for pounding and tossing Som Tam.

Carbon steel wok

For fast, high-heat Thai stir-fries. Carbon steel gives that smoky edge.

Bamboo sticky rice steamer

A cone-shaped bamboo basket that sits over a pot for fluffy sticky rice.

Kratip (sticky rice basket)

A woven basket that keeps sticky rice warm and soft at the table.