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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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24 votes
19 answers

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 ...
Derek Dysart's user avatar
11 votes
1 answer

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 ...
user22393's user avatar
  • 111
23 votes
7 answers

How do I use whole fresh tamarind?

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 ...
hobodave's user avatar
  • 38.5k
5 votes
2 answers

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 ...
valverij's user avatar
  • 292
4 votes
3 answers

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.
donna's user avatar
  • 41
37 votes
3 answers

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 ...
Mios's user avatar
  • 523
13 votes
4 answers

"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 ...
Tara's user avatar
  • 2,992
10 votes
10 answers

What is coriander root and where can you get it?

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 ...
Jeremy French's user avatar
10 votes
1 answer

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 ...
Jolenealaska's user avatar
  • 58.6k
8 votes
3 answers

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 ...
nico's user avatar
  • 3,798
8 votes
4 answers

Cracking coconut cream

I have several recepies which call for cracking coconut cream (Thai curries). I used to just fry the curry paste and add coconut cream (or coconut milk) which produces reasonable results, but on ...
Jeremy French's user avatar
7 votes
6 answers

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 ...
MargeGunderson's user avatar
6 votes
3 answers

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?
Mike's user avatar
  • 61
5 votes
1 answer

Why did my peanut butter sauce split?

I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture when I put the tofu in it. After a couple ...
Carmi's user avatar
  • 11k
2 votes
4 answers

Which drinks fit to a Thai Dish? [closed]

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.
moonglum's user avatar
  • 131