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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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.
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7
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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 ...
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2
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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 ...
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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 ...
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4
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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 ...
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1
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Thai restaurant serves a sweet red pepper condiment - what is it called?
A Thai restaurant in Los Angeles I frequent serves red peppers on many of their dishes. They are mild to medium spicy, very sweet, and likely pickled. Does this condiment have a name?
I'm going to ask ...
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What is the je ne sais quoi flavour my green curry is always missing?
I've been making green curry for years, and it always sucks (It's actually quite sad). I've followed David Thompson, and I've found recipes from other top chefs, and they're all pretty much the same, ...
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1
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What is this Laotian mystery leaf?
In Luang Prabang, Laos, I was served this mystery herb on the side of a dish of green papaya salad (ຕຳຫມາກຫຸ່ງ tam mak hung, aka som tam on the Thai side of the border).
What exactly is this? The ...
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2
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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 ...
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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 ...
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What goes into tom yum soup? [closed]
I've bought some tom yum paste. The label says 2 tbsp per cup of water, add meats and vegetables as preferred.
What would be good, reasonably authentic solids?
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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 ...
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1
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What is considered "mild" vs. "hot" in different countries? (measured empirically)
In different countries, what is generally considered "hot" for local residents dining on local cuisine?
I'm an American and have experienced this at a number of Thai, Korean, and Indian ...
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Difference between Thai ingredients ginza and galangal?
I have a cookbook from a Thailand cooking school for tourists that lists
1 Tbsp galangal chopped finely
and then
6-8 cm ginza, skin removed (substitute: old dull ginger)
I assumed from this recipe ...
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When should I add curry paste?
This week I was preparing Thai curry and something odd struck me when comparing the two packages of curry paste in my pantry. They're both from the same brand; the yellow curry says
Cut 300-350g of ...
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Is Pad See Lew the same as Pad See Ew?
I have been looking across the Internet to see if these two Thai dishes (Pad See Lew and Pad See Ew) are the same. I believe that they are and that they are just spelled different in different regions ...
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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 ...
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Making Thai Khanom Tang Teak (ขนม ถัง แตก)
I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก);
It is a pancake-like dish made from a batter with the following recipe:
About one cup of White Rice flour
About 2 cups of Sugar ...
CommunityBot
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2
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My black glutinous rice is not chewy at all?
I need some advice, I bought some Black Thai glutinous rice, but it just isn't getting the right texture.
I have:
soaked it overnight
soaked it over 2 nights
boiled it
slow cooked it
steamed it
I ...
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2
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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?
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Low-sodium Thai Dishes [closed]
I need to cook dinner for a group that includes someone on a strict low-sodium kidney recovery diet. I'd really like to prepare Thai food, since she hasn't been able to go to a Thai restaurant since ...
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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 ...
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What are Cassava sticks (Tapioca sticks) used for in Thai cuisine, if at all?
In the markets of Bangkok I often came across these sticks (or similar sticks); I found these sold along with Thai traditional herbal tea products.
I was later learned that these are Cassava sticks (...
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Should I be able use a metal wok spatula on a seasoned wok?
After a couple months of cooking with a wok my uncle gave me because he didn't use it, I was very pleased to see it seemed to be developing a nice patina.
I cook with it, soak for a few minutes if ...
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10
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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 ...
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6
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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 ...
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1
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What is this Thai tea, spiral plant-part?
I bought these, for me, nicely spiral looking dried fruits(?) in a tea-specialized shop in Bangkok in the area of the bridge leading from Phra Khanong towards On Nut (pictured below a cooked product).
...
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What were the main ingredients of the Thai cuisine before global trade? [closed]
The traditional Thai cuisine was very different than the current one in a holistic perspective.
At some point in history the Thai nation started trading globally, directly or indirectly with Indians, ...
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How to prevent my wide rice noodles from breaking after cooked?
I’ve been making Pad See Ew a number of times. I cook my wide rice noodles according to the package instructions (place in boiling water for 6-8 minutes) followed by draining in a strainer and rinsing ...
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3
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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 ...
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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?
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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 ...
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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, ...
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What's the difference between Red and Panang curry?
I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the distinction between these two dishes? I ...
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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 ...
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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 ...
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3
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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 ...
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How to thicken Thai curry
I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any ...
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1
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Thai Chicken and Noodles Recipe Recreation
I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago. I'm looking for a closest approximation of a recipe that will still taste good. (I ...
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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?
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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 ...
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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, ...
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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 ...
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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 ...
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Whats the simplest possible spicy thai curry?
I love massaman, green curry, red curry, yellow curry, etc.
Can any of these be made quickly at home with only 4-5 ingredients?
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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,” ...
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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 ...
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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,...
CommunityBot
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1
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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 ...
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2
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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 ...
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