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Questions tagged [thai-cuisine]

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.

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7
votes
3answers
345 views

Thai Curry seems more watery over the last year?

I've made Thai Penang Curry probably ONE THOUSAND TIMES. Not quite weekly for 25 years. No joke. Over the last year or so, I've noticed it's surprisingly watery, however I haven't changed my method ...
0
votes
3answers
208 views

How to increase Thai curry flavour without increase spicy

I'm using this Curry paste but my girlfriend doest like too spicy, therefore the flavor is really bland.. how can increase the flavor without make it too spicy?
12
votes
3answers
3k views

Non-spicy substitute for chili peppers when making a Thai curry paste from scratch

I'm making a green Thai curry paste from scratch. I'm very happy with the recipe, and I've made it with much success in the past, but today I am cooking for someone who can't take much heat. Or well, ...
5
votes
1answer
284 views

Why is the English word “curry” used for all these different dishes?

More like meta-cooking question, but I believe it fits here better than on travel stack. Why is English so poor at differentiating all those different things hidden under one common name: curry? Is ...
36
votes
3answers
8k views

Is pad thai actually Thai?

More like meta-cooking question, but I believe it fits here better than on travel stack. All around the world, one of the symbols of Thailand is Pad Thai. And multiple versions of curry. But when I ...
1
vote
3answers
111 views

Is it possible to release the earthy citrus of a tomato in a soup without eating it?

I have this idea that maybe along with other ingredients for a savory Thai-inspired soup that I can boil whole tomatoes with it to balance the savory flavor with the earthy citrus that the tomatoes ...
0
votes
1answer
437 views

How to prevent large rice noodle from curling?

Today I cooked big rice noodles with chicken in oyster sauce, Thai style. It was very delicious. I had not fresh, but dried noodles (photo not mine). In order to make it right, I needed to first ...
7
votes
1answer
2k views

Are egg rolls supposed to be eaten with chopsticks or hands?

Are egg rolls, common in Asian restaurants, such as Chinese, Thai, or Vietnamese (at least in America), supposed to be eaten with chopsticks or hands?
1
vote
2answers
150 views

Three different-colored Thai curry pastes, how are they different?

Three different-colored Thai curry pastes that are readily available (plus Panang curry), green,yellow, and red. How do they differ in taste and heat? I’m pretty sure that it’s not green for “mild,” ...
2
votes
1answer
2k views

What can I use in Thai curries instead of cilantro or coriander root? (Allergy)

I'm trying to make panang curry from scratch for my sister, who is allergic to cilantro (AKA coriander outside of the US). This is not the gene that causes it to taste bad - she cannot eat any part of ...
1
vote
1answer
549 views

Making sauerkraut with fish sauce instead of salt?

Experimenting on an idea. So I can make the best Reuben. Making sauerkraut for the first time. Using a basic recipe, 1 head of cabbage(3lbs.) To 1 1/2 Tbl. Salt. + Aromatics Rid of surface bacteria,...
3
votes
2answers
1k views

Coconut milk tastes bland

I have been attempting to use coconut milk in both a curry and a rice recipe. I am aiming for a rich and smooth texture, but it keeps coming out bland and watery. Are there any particular methods of ...
2
votes
0answers
126 views

Separate coconut oil using microwave

I am cooking thai curry and wondering if I can seperate coconut oil using microwave?
2
votes
1answer
5k views

How can I substitute Egg Noodles for Rice Noodles in a Pad Thai?

I'm unable to get rice noodles right now but I've never used egg noodles before. What is the difference in how I should cook it?
2
votes
6answers
1k views

Are cockroaches a usable source of protein?

Bear with me, this is an entirely serious if not necessarily particularly practical question :) In The Damage Done, perhaps the best known notionally non-fiction Thai prison story (and, apparently, ...
-1
votes
1answer
1k views

Healthy Boy Black Soy Sauce vs Healthy Boy Black Sweet Soy Sauce [duplicate]

Could someone please tell me whether these two soy sauces are different? Thank you.
2
votes
3answers
314 views

Can one preserve cooked fish with salt?

I am attempting to replicate a Thai delicacy called 'Pla Tuu'. It is a small fish that is salted, cooked in water, and then reheated periodically to preserve it. My question is: Should the initial ...
0
votes
1answer
436 views

How do you make sauce for a Thai dish such as Chicken Pad Khing?

I've eaten Chicken Pad Khing (Ginger Chicken Stir Fry) many times in Thai restaurants. Really love the dish. I'm a very amateur cook and recently attempted this at home. It came out ok with the ...
5
votes
2answers
283 views

What is glooi in English?

Warning! As is discussed in the comments to the answer, the plant and tuber may be poisonous and must be cooked by experts. I went to a village market in NE Thailand. They had many products from "the ...
4
votes
2answers
1k views

Do I need onions when making thai curry paste? or can I just add onions to the dish I'm cooking later with the paste?

I've been experimenting with making green thai curry paste this week and I have a pretty decent tasting curry resulting right now. However, in all the green curry paste recipes I see, they say I have ...
4
votes
1answer
1k views

Can I substitute “green beans” for “string beans”?

The famous Thai salad "Som Tam" uses raw, crushed string beans in small amounts, and I have seen recipes that suggest raw normal green beans as a substitution. How will the subsitution affect the dish?...
7
votes
2answers
3k views

Does “1 lime leaf” mean a pair of leaves, or half a pair?

I love lime leaves. In fact, I bought a lime tree so that I can have them all the time without making a grocery run. The leaves look like this: I have some very nice recipes that call for them but ...
7
votes
1answer
4k views

Can dried shrimp be used as a substitute for shrimp paste in a recipe for thai curry paste?

I'd like to make my own thai red curry and green curry pastes but both of these call for shrimp paste which isn't widely available in my country. I do have a packet of small dried shrimp (with heads/...
5
votes
3answers
6k views

How can one use Thai basil stems and flowers?

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?
13
votes
6answers
16k views

Should lemongrass be edible or just a flavoring?

In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything), it's hard and impossible to chew, no ...
0
votes
5answers
507 views

How do I make my Thai curry with paste taste better? [closed]

Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Original curry recipe: Fry tofu in oil in a non-stick pan. ...
10
votes
1answer
409 views

What does a Thai Scented Candle impart?

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 at ...
5
votes
1answer
5k views

Why did my thai curry have a bitter aftertaste?

I'm on the low fodmap diet so i tried making my own thai curry paste (without shallots or garlic). Here are the ingredients that i used: 1/4 cup coriander leaves, stems and roots 1/2 tsp black ...
4
votes
3answers
623 views

Flat Thai Panaeng Curry

Help! I have tried making Panang Curry several times at home with the canned pre-made paste (forgot the brand name) and it just doesn't taste like the restaurant versions I've had. I fried the curry ...
10
votes
2answers
549 views

Thai curry cooking

In Thai cooking, for curries I notice two different methods. One is where the coconut cream is put to boil and then the curry paste is added and rest of the ingredients are added. The other way is oil ...
5
votes
2answers
469 views

What are the transparent strands in this salad?

What are the transparent, irregularly winding strands at the bottom of the following picture? They can obviously be had cold together with salad. They are very crispy. They are much firmer and ...
10
votes
2answers
39k views

Can I store fish sauce at room temperature, and how do I know when it's gone bad?

For a long time, I believed this advice: Don't refrigerate your fish sauce. Whatever can happen to this brew has already happened; it's not going to go bad. You can pass your half-empty bottle ...
4
votes
2answers
7k views

Why does my coconut sauce lack a strong coconut taste?

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.
5
votes
2answers
22k views

Difference between types of Thai black soy sauces (Healthy Boy brand)

I've noticed that a lot of Thai dishes call for thick black soy sauce, but they rarely specify the type. Occasionally, a recipe will specify a certain brand, and sometimes they'll note if you should ...
10
votes
1answer
6k views

How to cook extremely soft chicken?

I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken. As you can see, the chicken is not cripsy or ...
3
votes
4answers
17k views

Where does the Asian dish “sang choi bow” come from?

I'm currently travelling in Laos where my favourite local dish is called "larb" or "laap" (ລາບ in Lao, ลาบ in Thai). When I described it to my Australian friend he said it sounded like a dish that ...
5
votes
4answers
7k views

What are the crunchy bits on top of Thai mango with sticky rice?

My favorite Thai restaurant makes a fantastic mango and sticky rice dessert, and it seems like it'd be pretty simple to recreate at home. I've searched around the internet for mango and sticky rice ...
-1
votes
1answer
396 views

Large wooden mortar and pestle [closed]

Where in Australia can I get a large wooden mortar and pestle for making green papaya salad?
2
votes
2answers
322 views

Thai noodle dish with peanuts

When I lived in Thailand many years ago, I used to love a fried noodle dish with fresh peanuts on top that was called something that sounded like “goytio hang”. I never saw it spelled in English (or ...
2
votes
2answers
335 views

Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific?

I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for a good period of time. I then used my ...
7
votes
3answers
31k views

How to store tamarind paste?

I bought some tamarind paste the other day, and I am wondering how should I store it once opened, as the package does not say anything special. Should I put it in the fridge? Store it in an airtight ...
7
votes
6answers
3k views

Why is garam masala in many curry paste/powder recipes?

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 ...
8
votes
4answers
2k views

Is it worth making Thai red curry paste from scratch

I noticed that many Thai curry recipes start with a foundation of red curry paste. My local grocery store has one, small, overpriced jar of the stuff. The Asian grocery store, located at a very ...
6
votes
2answers
377 views

Ratios in traditional Thai peanut curry recipes

I tried to make a Thai peanut curry and used a highly rated recipe: I have no experience making Thai food and have only eaten it in restaurants. It did occur to me that the peanut butter content ...
8
votes
4answers
76k views

Is ginger a good substitute for galangal in Thai green curry?

Is fresh ginger a good substitute for galangal in a Thai Green curry? (I cannot get fresh galangal here anywhere) Would I use less or more ginger than galangal quantity?
7
votes
3answers
16k views

How should I use lime leaves when making Thai green curry?

When making Thai green curry should the fresh lime leaves be torn in to big pieces and then taken out when ready or shredded so that they can be eaten ? I have found that when I shred them they ...
4
votes
2answers
397 views

Help in identifying a Thai condiment

At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crushed dried red pepper of some kind, and ...
13
votes
4answers
42k views

“Indian Spicy” vs. “Thai Spicy”

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 ...
5
votes
2answers
23k views

What is the proper/most common way to serve curry?

I went to a Thai restaurant this afternoon and ordered Massaman curry, which I've never had before. When I make curry at home, I usually mix it with chicken and pour it over rice and eat. But this ...
24
votes
19answers
170k views

How do I prevent coconut milk from separating in Thai curry?

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 ...