THAI FOOD INGREDIENTS 

The wonderful, exotic flavor of Thai food are created by a combination of Thai food ingredients, many of which western cooks are very familiar with, while others are not as well known. Here is a guide to the most frequently used ingredients in Thai cooking. Some of these easily found in supermarkets, while others are only available from stores selling Asian and oriental groceries. 

Bamboo shoots These cream-colored  shoots add a crunchy texture to stir-fries. They are not sold fresh, but you will find one-shaped whole shoots or slices in cans and occasionally dried ones, which need to be soaked in water before they are used. Once canned shoots have been opened, drain off the liquid and transfer any unused ones to a bowl of water and store in the refrigerator for up to five days, changing the water daily. 

Banana leaves Thai cooks use these large green inedible leaves of wrapping around food before it is steamed or baked. And sometimes as large platters for serving food on. During the cooking process, the leaves impart a slightly aromatic flavor and sometimes a pale green colour. Do not eat these leaves. 

Basil A species of basil grown in Thailand, called Holy basil or Thai basil, has a much sharper, more pungent flavor and thinner leaves than that of the sweet basil commonly grown in the west. Thai basil is not eaten raw, but instead is added to meat and fish curries while they cook. Look in specialist oriental food stores for this: even if you can’t fine the fresh plant you may find seeds which are easy o cultivate. Substitute sweet basil if unavailable. 

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