Traditional Flavors of Thailand

Thai chile peppers are sometimes called bird chiles. They come in a variety of colors, and they are narrow and petite. They give a rich, fruity heat to dishes. If you're sensitive to heat, be careful because on a scale of 1 to 3, we give them a 3½. If you can't find them, you can substitute serrano chiles.

Tamarind is a tart, fruity flavor essential for authentic-tasting pad thai. The fruit is sold in a variety of forms, from fresh pods to bricks of pulp to pure concentrate and powder. The pods must be opened to remove the seedy pulp; the bricks require soaking and straining. Concentrate is used straight from the container, as is tamarind powder.

When we tasted the options while developing a recipe, we liked the fresh flavor of pods or pulp, but they required the most preparation. Tamarind powder was easy to use but had a faint flavor. Tamarind juice concentrate offered the best of both worlds: tangy, fresh flavor, and ease of use. Look for tamarind juice concentrate manufactured in Thailand, which is thinner and tastes brighter than the past concentrate produced in other countries. If all you can find is a paste concentrate, mix 1 part concentrate with 1 part hot water.

Fish sauce is both a condiment and an ingredient, much like soy sauce. It is full of glutamates that enhance flavor in food. Fish sauce gets its signature flavor from fermented anchovies. Manufacturing methods vary among producers, but the basic process is the same: fresh, whole anchovies are layered with sea salt and left to ferment in vats for at least 12 months. Over time, the fish breaks down and the salty liquid that forms is collected and filtered before bottling. It’s strong with an intense aroma. It boasts a rich, savory taste and a brininess that brings out depth and flavor in everything from dipping sauces and soups to stir-fries and marinades. Our winner, Red Boat 40°N Fish Sauce, tastes slightly sweet and complex. See our tasting review.

Lemongrass is a grassy herb native to Asia, but grows in other tropical locales, such as Africa, South America, and even parts of the southern United States. Lemongrass imparts a citrusy, floral flavor. They look like fat scallions, with a green stalk that fades into a tough white root. This herb is available fresh, dried, and frozen, and can be found in most large supermarkets. When shopping for fresh lemongrass, look for stalks that are green, firm, and fragrant. Store extra lemon grass in the freezer.

Thai basil brings slightly savory, spicy, anise-like notes to dishes. Its leaves are sturdy and it has purple stalks. The leaves stand up to heat better than those of Italian basil, so it can be added during cooking versus as a finishing touch.

Makrut lime leaves boast a tangy, floral aroma that perfumes many Southeast Asian dishes. They’re available in Asian markets and freeze well. If you can’t find them, a combination of lemon zest and lime zest will approximate their flavor.

Galangal is part of the Zingiberaceae, or ginger, family that also includes turmeric. Galangal bears a striking resemblance to its better-known cousin ginger, and the knobby rhizomes can be prepared (peeled and minced, grated, or sliced) and stored (peeled and stashed in the freezer) the same way. Ginger is a good substitute if galangal is not available.

Coconut milk is a product made by steeping equal parts shredded coconut meat and either warm milk or water. The meat is pressed or mashed to release as much liquid as possible, the mixture is strained, and the result is coconut milk. Canned coconut milk is available in most supermarkets, however, making your own is just as good for Thai recipes. This ingredient is essential in certain Thai dishes like our Thai Chicken Soup.