learning to cook Thai food
I just bought a bunch of thai basil. It smells wonderful and I would like to learn to cook Thai food. Last night, I stir fried some beef and threw in a few sprigs of the thai basil, some garlic and some chili peppers. But I would like to have some suggestions for how Thai food gets its wonderful flavors. Any ideas or suggestions welcomed. TIA!
I've been learning to cook thai over the past few months as well. I referred alot to the following sites and what I remembered from my visits to various thai restos:
I think the top thai ingredients are: thai oyster sauce, palm sugar, quality fish sauce (I use Golden Boy) and of course those little bird's eye chilies. These for more have been the "core" condiments, then depending on what dish you are making does the lime, kaffir lime leaves, thai basil, coconut milk, curry pastes come in.
To date I've successfully made:
gai pad gra pow (chicken chili basil, very fragrant & delicious b/c of the thai sweet basil)
red curry with chicken (this came out almost identical to Sriphapai's in NYC!!
)laab (ditto, so close to Sri's my mother was proud)
pad see ew (very easy & tasty)
pad thai (had a bit of trouble with this one b/c having never used dried rice noodles & tamarind before, so it was alot of trial & error)
Let me know if you have questions. Hope this helps!
do tell - what did you get?
Also - congrats - you've just taken the first step towards making better Thai food than probably most of your Thai restos in town for about 1/3 of the price!
If you do like a good coconut milk curry, once you get the hang of making it with a canned paste and supplementing with the ingredients you like more of, try making your own paste. Big difference. Fresh tasting (just like most things canned vs fresh) not hard, either. Good luck!!
pattisue (and all others) is (are) providing good advice: hot (chiles, both dried and fresh), salty (fish and soy sauce), sour (lime juice, zest, lemon grass, tamarind), and sweet (palm sugar--and coconut cream in curries). Beyond that, you need to learn to make Thai sauces, curries, and chile pastes; quick sauteeing or woking or constructing curries; later learn all sorts of other dishes. Key is to eat a lot of good Thai food--by eating you know what the cuisine tastes like at its best--and you can go from there. Simple really--good fresh ingredients (Asian vegetables, fish, beef, chicken, pork, eel, forest deer [yakity yakity... but you get my drift], fruit, more Asian vegetables, noodles, rice, other rices, ...mint, cilantro, green papaya, quick blanched meats), cooked quickly and simply respecting the differences and contributions of each ingredient, plated quickly but with an eye to elegance.
You're welcome! I started experimenting with Thai cooking/food about 35 yrs. ago or so - bought a book on a whim because I like Asian food in general and the colors of the cover caught my eye in a bookstore (the cover is shocking pink and orange)! "The Original Thai Cookbook", Jennifer Brennan, copyright 1981... Reading the recipes just made my mouth water with the lovely mixtures of spicy, salty, sweet, etc. I remember making the curry pastes from scratch (I don't think the prepared ones were in the stores here yet). I loved everything I made from the book; one time I did a dinner for about a dozen of Bob's family, most of whom had never eaten Thai food! They loved it all and the platters were empty... Haven't done much lately but you're inspiring me to do some soon! Please let us know what dishes you make...
It depends on how serious you are. If you're really interested in learning to cook Thai, you *need* David Johnson's "Thai Food." It's an incredibly detailed book that uses some ingredients that are frankly not available to US or European cooks, but just reading it will give you fundamentals that you can work with.
You need to find a good source for some of the basic ingredients. Kaffir lime leaves, galangal, Thai chiles, Golden Boy fish sauce, and lemongrass are critical. Asian markets may have some of them, a good supermarket like Wegman's is alos a good source.
For a more simple approach, the Maesri canned curry pastes are good as gordeaux says. I use them frequently, although they aren't a one stop solution -- you'll still need additional quantities of the ingredients listed above. Brown sugar is an acceptable substitute for palm sugar if you can't find it. Holy basil is worth finding.
holy basil is a good start. Some essentials that I always have on hand:
kefir lime leaf
Maesri Curry pastes
jarred holy basil sauce
chili garlic sauce
fresh ginger (although I have been using jarred ginger paste lately) Dried/ground ginger is totally worthless IMO)
If you are a fan of coconut milk curry, I recommend the Maesri canned pastes. I think red is my favorite of them all. I usually fortify the curry paste with extra chiles, fresh ginger, garlic, chile garlic sauce, lime leaf, and onions during the bhuning process. Bhuning is sauteeing the paste in a little oil until the oil separates itself from the paste. Mix the paste into the oil in your cooking vessel (I use a wok) - it takes about five min or so. When you drag a spoon through the paste, and the oil separates around the edges of where you dragged the spoon, then it's done. Any way, after it's done. I'll add a tiny bit of oyster sauce, a tiny bit of soy, for a min or two, then add the coconut milk. Once the whole mixture is warm, I'll add some chicken parts, and sprinkle cilantro on top along with some lime juice. (Oh - some ppl like to add sugar to these curries, I think it ruins them, but to each his own. I've gone to plenty of Thai restaurants, and it's about a 50-50 split between the ones who add a noticeable amt of sugar, and those that do not.)
Do not let the mixture boil! Very slow simmer, almost as low as stock.
When your chicken is done, then I'kll add in any veggies that I've previously stir fried, and set aside - usually shrooms, zucchini, and red bells. Serve it over jasmine, or basmati if you have access. A few slivers of lime leaf on top is a good thing too.
one can of their paste is for use in two cans of coconut milk.
coconut milk really is not sweet by itself.
Coconut milk and SUGAR is sweet.
Coconut WATER is sweet.
Coconut CREAM (not the frying medium) is sweet.
But, coconut milk by itself is DEFINITELY not sweet. It is a very savory ingredient with a 90 ish % fat content. It's basically a gravy.
The sweet comopnents of Thai food usually comes from sugar.