Thai Ingredient Glossary

Question 1

Ta Krai

Answer 1

Lemongrass

Question 2

Nham Thanh Pip

Answer 2

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

Question 3

Khao Kua

Answer 3

Roasted Rice Powder

roasted raw sticky rice (~12min), ground, used to make Laab (salad)

Question 4

Prik Kee Noo

Answer 4

Thai Chilis

viciously hot, used for num prik, curry paste, salad dishes

Question 5

Nam Ka Ti

Answer 5

Coconut Milk

finely grated coconut meat, steeped in WARM water, squeezed dry (pressed 3x)

Question 6

Ka Noon

Answer 6

Jackfruit

1/9 propitious trees in Thailand, very large fruit, eat flesh alone/with ice cream/other fruit, cooked seeds used in dessert dishes

Question 7

Ma Khuea Puang

Answer 7

Pea Eggplant

crisp to bite, slightly bitter/tart, pea-sized green eggplant, used in Thai curry

Question 8

Ma Kham

Answer 8

Tamarind

1/9 propitious trees in Thailand, evergreen tree, 3-6in pods which contain acidic pulp, can be eaten/paste/skin/remedy

Question 9

Ma Khuea Proh

Answer 9

Thai Eggplant

white, green stripes, size of golf ball. used in curry dishes, eaten fresh along nam prik

Question 10

Bai Toey

Answer 10

Pandan Leaf

dessert/snack flavoring, enhance coconut milk, can wrap food, green food coloring

Question 11

Galangal – Khaa

Answer 11

type of ginger, hotter and sharper bite with tangy flavor. used in seafood/salad/soup/chili curry

Question 12

Bai Kra Phrao

Answer 12

Holy Basil

white/red (prefer red), peppery taste, used in stir-fry like pad kra phrao

Question 13

Ka Min

Answer 13

Tumeric

powder – curry

Question 14

Nam Pla

Answer 14

Fish Sauce

fermented small whole fish, 12-18mos

Question 15

Gapi

Answer 15

Shrimp Paste

fermented shrimp, strong odor that Westerners dislike, stronger than fish sauce, more common in stronger-flavored dishes

Question 16

Nam Prik Pao

Answer 16

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

Question 17

Num Mun Hoi

Answer 17

Oyster Sauce

sweetened soy sauce with oyster extract, for marinades, stir-fry, dipping

Question 18

Tao Jeow

Answer 18

Fermented Soybean Sauce

Question 19

Si Eew Kao

Answer 19

Thai Light Soy Sauce

well-balanced, can be veggie substitute for fish sauce, more akin to Chinese > Japanese soy sauce

Question 20

Khao Niaw

Answer 20

Sticky Rice

soaked at least 3hrs until grains absorb water, drained and steamed WITHOUT adding water

Question 21

Paeng Sa Koo

Answer 21

Tapioca Starch

cassava root flour

Question 22

Raak Pak Chee

Answer 22

Coriander Root

cilantro root, curry paste

Question 23

Luk Kak Chee

Answer 23

Coriander Seeds

lemony citrus flavor when crushed, warm/spicy/orange

Question 24

Bai Yah Nang

Answer 24

Yanang Leaf

deep vegetal flavor like kale, climbing plant with deep green leaves, sensitive to frost

Question 25

Naw Mai

Answer 25

Bamboo Shoots

young canes harvested <2wks, comparable to asparagus with corn-like flavor

Question 26

Plaa Raa

Answer 26

rotten/moldy fish

fishy condiment, strong odor, funkier fish sauce

Question 27

Phak Chii Farang

Answer 27

Saw Tooth Herb

slender leaves, cilantro flavor, on herb plate accompanying pho, used in spicy/sour soups

Question 28

Straw Mushrooms

Answer 28

grown on rice straw beds, picked immature, hearty enough to replace meat