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Ingredients |
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2/19/2009 1:02:00 PM |
The ingredient found in almost all Thai dishes and every region of the country is nam pla (Thai ??????), a very aromatic and strong tasting fish sauce. Shrimp paste, a combination of ground shrimp and salt, is also extensively used.
Thai dishes in the Central and Southern regions use a wide variety of leaves rarely found in the West, such as kaffir lime leaves (bai makrut, Thai ????????). The characteristic flavour of kaffir lime leaves appear in nearly every Thai soup (e.g., the hot and sour Tom yam) or curry from those areas. It is frequently combined with garlic, galangal, lemon grass, turmeric and/or fingerroot (krachai), blended together with liberal amounts of various chillies to make curry paste. Fresh Thai basil is also used to add fragrance in certain dishes such as Green curry. Other typical ingredients include the small green Thai eggplants, tamarind, palm and coconut sugars, lime juice, and coconut milk. A variety of chilies and spicy elements are found in most Thai dishes.
Other ingredients also include pahk chee (cilantro or coriander), rahk pahk chee (cilantro/coriander roots), curry pastes, pong kah-ree (curry powder), si-yu dahm (dark soy sauce), gung haeng (dried shrimp), pong pa-loh (five-spice powder), tua fahk yao (long beans or yard-long beans), nahmahn hoi (oyster sauce), prik Thai (Thai pepper), rice and tapioca flour, and nahm prik pao (roasted chilli paste).
Although broccoli is often used in Asian restaurants in the west in pad thai and rad na, it was never actually used in any traditional Thai food in Thailand and is still rarely seen in Thailand. Usually, gailan is used.[citation needed]
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