Questions with this tag should be about traditional ingredients, preparations or dishes from Thailand - such as swimming rama, phad thai or coconut curry. Questions about ingredients common to Thai-style cooking, but which aren't about a specific Thai dish, should not use this tag.
It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes good, the coconut ends up looking like it ...
On a whim I bought some tamarind at the grocery store this week. I'm most familiar with it from the dish Pad Thai. My idea at the time was that I would "do something" with it and a pork chop. Pork ...
What ingredient(s) make the spiciness from Indian food distinct from the spiciness of, say, Thai food? Indian good seems to have a longer, slower burn, rather than a "sharper" spiciness of Thai. I ...
Amazon Link There is a traditional cookie that is pretty much just a thick sugar cookie that is baked and then put in a covered bowl with the candle overnight. I ran into it because I was looking ...
Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala. Since most garam ...
I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention “coriander root”. I am aware of being ...
What parts, besides the leaves of Thai Basil, are usable? I am making Thai Basil Chicken (Gai Pad Krapow) using the leaves but can I use the stems and flowers as well?
Why doesn't my coconut sauce have a strong coconut flavor similar to what is served in Thai restaurants? Do they use real coconut or coconut essence or coconut oil? I use a can of coconut.
I plan to cook a thai dish this weekend and I search for drinks to serve along to that. In particular it will be a chicken dish with lemon gras. This is forked from another question of mine.