Thai cuisine is loved across the globe, and the reasons may be more than just one. Whether it is the aroma that attracts some, for others it is the freshness and distinct flavours the cuisine offers. The creamy curries, the fragrant sauces, the aromatic herbs, the list is simply neverending. The key to cooking Thai food lies in achieving the perfect balance between the key flavours — sour, bitter, salty, sweet and spicy. Some of the popular Thai dishes include Red and Green Thai curries, Som Tam Salad, Tom Yum Soup and Pad Thai noodles.
According to a recent survey by London-based market research firm YouGov, nearly 65 per cent of the respondents in India said they enjoyed Thai food. It may sound complex, but preparing Thai food is not that complicated, you just need the right ingredients. So if you are planning to add some Thai flavours to your weekend meals, here are some key ingredients that you may need.
* Let’s tackle the five key flavours first. Every Thai dish requires the right balance of sour, bitter, salty, sweet and spicy. For sour, you need lime wedges, the bitterness comes from tamarind paste or extract, salt for saltiness, jaggery or brown sugar for sweetness and finally, sriracha sauce or simple green chilli paste for that hint of spiciness.
* If you plan to prepare Thai curry, you will need coconut milk. You can opt for canned coconut milk as it is an easy option and widely available.
* Lemongrass is an essential ingredient used in Thai cooking, and is best known for its strong and distinct flavour and aroma.
* Mint leaves, coriander and basil leaves are needed if you plan to make Thai Green Curry.
* Onion, ginger and garlic in crushed or paste form is used in almost every Thai dish as the cuisine has an Indian influence as well.
* Thai food is filled with all kinds of fresh colourful vegetables. Such as yellow, red, green bell paper, beans, cabbage, tomato, broccoli, zucchini, among others.
* Rice noodles is required if you are planning to serve soup.
* Finally, it has a lot of steamed meat so stock up on chicken, prawns and fish.