Lemon Grass (Ta-khrai)
An aromatic tropical grass with a lemony scent similar to lemon balm. Sstrip off the fibrous outer leaves and slice or finely chop the rest, or bruise and use whole. Used as seasoning and flavoring in soups and curry pastes.
Galanga (Kha)
A relative of ginger with a milder, aromatic flavor. Roots used in curry pastes and soups.
Basil
There are three types of sweet basil that are commonly used in Thai cooking.
Thai Basil or Purple stem Basil (Horapa): the fresh leaves of which are either eaten fresh or used as in red and green curries.
Pepper Basil (Kah-prao): its aroma resembles other basil but has a peppery taste. The leaves are used in some curries and stir fry dishes.
Hoary Basil (Maeng-lak): the plant has pale green leaves, eaten either fresh with some curry dish or used as a flavoring.
Kaffir Lime Leaves (Bai Ma-Krut)
The leaves have a distinctive lime scent. Used as seasoning and flavoring in soups and curry pastes.
Kaffir Lime (Ma-Krut)
Leaves used as garnish in certain curries, soups, and salads. Peels are added to several curry pastes.
Pepper Corn (Phrik Thai)
Customarily added to fish and game curries.
Chilies (Phrik)
The many varieties of chili vary in heat, from very mild to fiery hot. The small red or green "bird's eye" chilies often uesd in Thai dishes are very hot, so if you prefer a mild heat, remove the seeds. Red are generally slightly sweeter and milder than green. Larger chilies tend to be milder.
Shallot (Hom-daeng)
Shallots resemble small red onions. Its underground bulbs comprise garlic-like cloves but does not has as many cloves as garlic, generally 2-3 cloves. Shallot are used in curry pastes and some time fried or fresh in salad.
Dried Chilies (Phrik Heang)
Dried chilies are used in many Thai cookings such as chili paste, curry paste, and soup. It is also used in the grounded form for noodle soup, and Thai eastern style spicy salad.
Garlic (Kra-Thiam)
Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavoring and condiment in Thai cuisine. It is used widely in Thai cuisine...it can be said almost every Thai food, there is a garlic in it.
