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คู่มือวัตถุดิบอาหารไทย
Your essential guide to Thai cooking ingredients, their uses, and substitutions
Thai cuisine relies on a unique combination of fresh herbs, aromatic spices, and flavorful sauces. Understanding these ingredients and how to use them is key to creating authentic Thai dishes at home.
โหระพา
A fragrant herb with a slight anise flavor, darker leaves, and purple stems. Essential for stir-fries and curries.
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ข่า
A rhizome similar to ginger but with a more citrusy, pine-like flavor. Harder and woodier than ginger with pale yellow flesh.
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ตะไคร้
A tall grass with a strong lemony aroma and flavor. Use only the tender lower portion (bottom 4-6 inches).
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ใบมะกรูด
Glossy, double leaves with an intense citrus aroma. Used whole in soups and curries, or finely sliced for stir-fries.
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ผักชี
Fresh herb used extensively in Thai cooking. Leaves for garnish, roots and stems pounded into curry pastes and marinades.
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พริกขี้หนู
Small, fiery hot chilies (bird's eye chilies). Essential for authentic Thai heat. Green or red depending on ripeness.
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น้ำปลา
The backbone of Thai cooking—a salty, umami-rich liquid made from fermented fish. Use Thai brands for best flavor.
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น้ำมันหอย
Thick, sweet, and savory sauce made from oyster extracts. Adds depth and richness to stir-fries.
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น้ำซีอิ๊ว
Both light (thin) and dark (thick, sweet) soy sauces are used. Light for seasoning, dark for color and sweetness.
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เครื่องแกง
Aromatic paste of chilies, herbs, and spices. Available in red, green, yellow, massaman, and panang varieties.
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มะขามเปียก
Sour, tangy paste made from tamarind fruit. Essential for authentic Thai sour flavor in many dishes.
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กะปิ
Pungent fermented shrimp paste with intense umami flavor. A little goes a long way. Toast before using for best flavor.
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พริกไทย
Preferred over black pepper in Thai cooking for its cleaner, sharper flavor. Used extensively in soups, marinades, and stir-fries.
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เมล็ดผักชี
Warm, citrusy seeds used in curry pastes. Toast and grind fresh for maximum flavor and aroma.
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ยี่หร่า
Earthy, warm spice used particularly in northern Thai and massaman curry dishes.
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กะทิ
Rich, creamy liquid extracted from coconut flesh. Use full-fat for curries. Thai brands generally better quality.
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น้ำตาลปึก
Unrefined sugar from palm tree sap with complex, caramel-like flavor. Comes in blocks or paste form.
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ข้าวหอมมะลิ
Fragrant long-grain rice with slightly sticky texture when cooked. The staple rice of Central and Southern Thailand.
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ข้าวเหนียว
Glutinous rice popular in Northern and Northeastern Thailand. Must be soaked overnight and steamed.
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เส้นก๋วยเตี๋ยว
Fresh or dried rice noodles in various widths. Thin (sen lek), wide (sen yai), and angel hair (sen mee).
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Where to buy: Asian grocery stores and Thai markets offer the most authentic and fresh ingredients. Online retailers also stock Thai ingredients with good quality.
Start small: Begin with essential ingredients like fish sauce, curry paste, and coconut milk. Build your collection gradually as you try new recipes.
Quality matters: Invest in good quality fish sauce, curry pastes, and coconut milk from Thai brands. These core ingredients dramatically impact the final flavor.
Fresh is best: Buy fresh herbs when possible and freeze extras. Frozen lemongrass and kaffir lime leaves work well when fresh isn't available.