Thai ingredients

Thai Ingredients are easy to find in our shop. Thai cooks have no qualms about buying many prepared products. Curry pastes, coconut cream and relishes are all purchased with ease in the “RaanThai” and they are always fresh. In this page included recipes and techniques.

The Popular Ingredients

Chillies (Prik)

Many chilli varieties are used in Thai cooking.

 Long Chillies (Prik Chii Fa) : This chillies are about 2 inches long and come in various colours , mainly red and green. Long red chiliies have richer fuller flavour than green. which are sharper and more herbaceous.

 Bird’s Eye Chillies (Prik kii Nu Suan) : The smallest and certainly the most memorable of the Thai chillies. These thin green or occasionally red. This chillies mostly use for “Naam Prik”.

 Dried Chillies (Prik Haeng) : There are two varieties of dried chillies: Long and bird’s eye. Some kind of food use roasted chilli powder.

 Coconut Milk/Cream (Naam Mapraow) : Coconut always extract the cream and milk by squeezing through muslinor a very clear tea towel in to a glass. The cream is the thicker, opaque liquid that separates and floats on top of the thinner liquid, which is the milk. The easily than , you can buy the can of coconut milk from Raan Thai supermarket. When you use the canned coconut milk with curry donot shake the can , as the plug on the top can be used to fry the paste. If using for soups or salads where a rich cream is required, then shake to mix before use.

 Coriander (Pak Chii) : When buying make sure that the stems have roots attached. The picked leaves used topping on dishes and soups. Coriander is mix with seafood dipping sauce as well and make the test special.

 Curry Pastes (Kurng Kang) : A curry paste should be puree and sealed tightly with plastic wrap or in the plastic container. Do not freeze a paste as, when thawed , the shaloots and garlic will become bitter and the paste insipid as it weeps.