Thai Ingredient Glossary Flashcards
Ta Krai
Lemongrass
Nham Thanh Pip
Palm Sugar
rich caramel flavor, sub for coconut sugar, stir fries/dipping sauces, from the sap of the coconut palm flower, most common Thai cooking sugar
Khao Kua
Roasted Rice Powder
roasted raw sticky rice (~12min), ground, used to make Laab (salad)
Prik Kee Noo
Thai Chilis
viciously hot, used for num prik, curry paste, salad dishes
Nam Ka Ti
Coconut Milk
finely grated coconut meat, steeped in WARM water, squeezed dry (pressed 3x)
Ka Noon
Jackfruit
1/9 propitious trees in Thailand, very large fruit, eat flesh alone/with ice cream/other fruit, cooked seeds used in dessert dishes
Ma Khuea Puang
Pea Eggplant
crisp to bite, slightly bitter/tart, pea-sized green eggplant, used in Thai curry
Ma Kham
Tamarind
1/9 propitious trees in Thailand, evergreen tree, 3-6in pods which contain acidic pulp, can be eaten/paste/skin/remedy
Ma Khuea Proh
Thai Eggplant
white, green stripes, size of golf ball. used in curry dishes, eaten fresh along nam prik
Bai Toey
Pandan Leaf
dessert/snack flavoring, enhance coconut milk, can wrap food, green food coloring
Galangal – Khaa
type of ginger, hotter and sharper bite with tangy flavor. used in seafood/salad/soup/chili curry
Bai Kra Phrao
Holy Basil
white/red (prefer red), peppery taste, used in stir-fry like pad kra phrao
Ka Min
Tumeric
powder – curry
Nam Pla
Fish Sauce
fermented small whole fish, 12-18mos
Gapi
Shrimp Paste
fermented shrimp, strong odor that Westerners dislike, stronger than fish sauce, more common in stronger-flavored dishes
Nam Prik Pao
Roasted Chili Jam
roasted red chilis, ground dried shrimp, hot-and-sour Tom Yum Goong, stir-fry/noodle dishes, sweet taste for crackers/bread/vegetables
Num Mun Hoi
Oyster Sauce
sweetened soy sauce with oyster extract, for marinades, stir-fry, dipping
Tao Jeow
Fermented Soybean Sauce
Si Eew Kao
Thai Light Soy Sauce
well-balanced, can be veggie substitute for fish sauce, more akin to Chinese > Japanese soy sauce
Khao Niaw
Sticky Rice
soaked at least 3hrs until grains absorb water, drained and steamed WITHOUT adding water
Paeng Sa Koo
Tapioca Starch
cassava root flour
Raak Pak Chee
Coriander Root
cilantro root, curry paste
Luk Kak Chee
Coriander Seeds
lemony citrus flavor when crushed, warm/spicy/orange
Bai Yah Nang
Yanang Leaf
deep vegetal flavor like kale, climbing plant with deep green leaves, sensitive to frost
Naw Mai
Bamboo Shoots
young canes harvested <2wks, comparable to asparagus with corn-like flavor
Plaa Raa
rotten/moldy fish
fishy condiment, strong odor, funkier fish sauce
Phak Chii Farang
Saw Tooth Herb
slender leaves, cilantro flavor, on herb plate accompanying pho, used in spicy/sour soups
Straw Mushrooms
grown on rice straw beds, picked immature, hearty enough to replace meat
