The 10 essentials of Thai cuisine
The peppers
Very numerous in Thailand, they are incorporated delicately in the broths at the end of cooking in order to develop without completely harming the soup. Do not put them in the beginning of broth!
Coconut milk
To calm the game of peppers, nothing better than coconut milk! This classic of Thai cuisine is used in soups, curries, drinks, desserts.
garlic
As an ingredient in many Thai dishes, garlic is peeled and pounded in a mortar, and sometimes thinly sliced or served in whole pods.
Ginger
He is also a favorite of this part of Asia, the ginger gives taste to meat and fish. It is eaten finely grated, crushed with pestle or thick slices in the soups.
Thai basilici
More peppery than its Mediterranean cousin, it accompanies spicy soup, sautéed meat, seafood or chicken.
The Nam Pla
This fish sauce takes the form of a fish broth or shrimp with salt.
Glutinous rice
Slightly translucent, it is eaten with fingers in the form of meatballs and soaks in the sauce.
Lemongrass
She gives this sweet citrus scent to soups, curries and salads.
Shrimp paste
This thick paste gives taste to rice fried, with sauces, soups and curries.
Kaffir lemon leaves
Their flowery scent compliments soups Tom Kha and Tom Yum.
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