Sauces & Pastes
Thai food usually is very tasty. Aside from the main ingredients used in Thai cooking. Whether meat or vegetables, seasonings also play important role to enhance flavoring.
Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and featured heavily in Cambodian, Philippine, Thai, and Vietnamese cuisine
Soy sauce is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment.
Dark Soy Sauce
Black Soy Sauce, differs from regular soy sauce because of its sweet flavor. It's known by a few different names, such as Sweet Soy Sauce, Dark Soy Sauce, Thick Soy Sauce, etc. As you can guess the sauce itself is dark, thick, and tastes a little sweet. A little of this sauce goes a long way in the dishes that you prepare.
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from sugar, salt and water thickened with cornstarch, flavoured with a little oyster essence or extract and some versions may be darkened with caramel, though high quality oyster sauce is naturally dark. It is commonly used in Cantonese, Thai, Vietnamese and Khmer cuisine.
Coconut milk is the liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia, Indonesia, Singapore, and the Philippines.
Palm Sugar is sugar made from boiling the sap from the fruit of the palm tree. There are two types of ‘Palm Sugar’ First, sugar which come from the Coconut, and second, sugar which comes from Sugar Palm. Both can be used. The flavor is similar to ‘Maple Sugar Candy’. Thai curries and desert are sweetened with this type of sugar.
Tamarind sauce has a flavor profile that is both familiar and exotic. The base of any tamarind sauce is the pulp of the tamarind fruit, either as a paste, as a juice, or as a concentrate. The flavor of tamarind is both sweet and sour, and it is a main component in phad Thai sauce, and in many marinades, barbecue sauces, and curry sauces. In addition to being part of complex dishes, tamarind sauce can be used by itself as a dipping sauce for appetizers.
Red Chili Paste
Red curry is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process. The main ingredients are garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass.
Roasted Chili Paste
Nam Pig Pow is a type of chili paste that has many versions and names according to ingredients and colors. Nam Prig Pow's main ingredients are shallots, garlic, chili peppers and seasonings (salt, fish sauce and sugar). Common protein added to chili pastes are dried shrimp and dried fish. A more exotic addition to chili pastes can include waterbugs and various fish.
Green Curry Paste
Green curry, is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Green curries tend to be as hot as red curries or hotter. The green color comes from fresh green chillies.
Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander root or cilantro root (but not the leaves), roasted coriander and cumin seeds, white peppercorns, shrimp paste and salt.
There are many Thai herbs and spices composed in curry powder such as cumin, coriander seeds, cinnamon, mustard powder, cardamom and many others. It is generally used in curry dishes to help create a vibrant yellow color in dishes such as crab yellow curry and chicken yellow curry.
Phanaeng curry paste, is a type of Thai curry that is generally milder than other Thai curries. It traditionally includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, shallots, shrimp paste and salt, and sometimes also peanuts or roasted shelled mung beans.
Hang Lae Curry Paste
Hang lae Curry Paste has a unique taste due to it's evolution of Burma/Thai flavours. This curry includes the usual lemongrass, kaffir lime leaves, chiles, and shrimp paste that one expects in Thai curry. However, the cinnamon, anise are an Indian and Burmese accent to the flavour, as well as the tumeric and curry powder in the marinade. The black bean is of the Chinese influence. Also note this curry is not a typical coconut milk curry.
Massaman curry is derived from Indian curry, and it is often eaten by Thai Muslims in central and southern Thailand. The Massaman curry paste is made from shallots, garlic, red chilies, blue ginger, cardamom, lemongrass, coriander, cumin, nutmeg, cinnamon and cloves. Coconut milk, fish sauce and kaffir lime leaves are added to create the sauce. Usually, peanuts, potatoes and proteins are added, beef being the most common protein addition.