Favorite and Popular Thai Food Dishes.

Aubergines
A vegetable fruit with a mildly sweet flavor. Many varieties

of aubergine are used in Thai cooking, from tiny pea

aubergines, which are added just before the end of

cooking, to white, yellow or green aubergines.

When these types are unavailable, substitute with

the purple variety.

The edible young shoots of the bamboo plant. Pale

to bright yellow when bought fresh. Fresh shoots need

some preparation and take quite a long time to cook.

When buying canned shoots , look out for the whole

ones as they seem to be better quality than

the ready-sliced canned bamboo shoots.

Banana Leaves
Glossy, dark green leaves of the banana tree are used

to line steamers or to wrap foods such as chicken or fish

prior to grilling or baking. They impart a vague flavor

of fine tea.

Bean Curd
Most often used in soups and Chinese dishes. It is made

from soy beans and is rich in vitamins and minerals . It is

usually sold in square blocks packed in water. Bean curd

comes in many forms fresh, fried and dried.

Bean Sprouts
Sprouted from mung beans, they are used in salads and

stir-fried dishes. Rich in vitamins, protein and iron, bean

sprouts are widely available in supermarkets. Look for

crisp, firm sprouts with little scent.

Bean Sauce
Made from salted, fermented soy beans , this sauce is

a popular flavoring agent in oriental dishes. It is also called

yellow bean sauce.

Coconut Milk
This unsweetened liquid made from grated coconut flesh

and water , is an essential ingredient of many Thai dishes.

 It is available in cans, compressed blocks or in powder form.

Curry Paste
This is traditionally made in a mortar by pounding together

fresh herbs and spices. There are several kinds. Home-made

curry pastes take time and effort to prepare but they taste

wonderful and keep well. Ready made pastes, which come

in packets or tubs, are a good alternative and enable cooks

to make tasty curries quickly.

Fish Sauce (Nam Pla)
The most commonly used flavoring in Thai food. Fish sauce

is used in Thai cooking the same way soy sauce is used in

Chinese dishes. It is made from salted anchovies

and has a strong salty flavor.

Palm Sugar
Strongly - flavored, hard brown sugar made from the sap

of the coconut palm tree. Available in Oriental stores.

If you have trouble finding it , use soft dark brown

sugar instead.

Raw glutinous rice grains are dry-fried until brown, then

ground to a powder. A traditional ingredient in salads.

Salted Eggs
A traditional way of preserving duck eggs in Asia. You

can find them in most Oriental stores, often sold

covered in a think layer of charcoal grey ash. Rub

off the ash with your finger under running water and

then hard-boil the eggs.

Soy Sauce
Made from fermented soy beans, soy sauce is available

in light or dark versions and can be quite salty. It is the

background seasoning to many stir fried and noodle

dishes.

Vinegar
Thais use a mild, plain white vinegar. Cider or Japanese

rice wine vinegar can be used instead.