Thai cuisine is all about achieving harmony between sweet, sour, salty, and spicy flavors. This fundamental principle is the foundation of every great Thai dish.

• •Start with less seasoning and adjust gradually—you can always add more
• •Sweet (sugar, palm sugar) balances heat and acidity
• •Sour (lime, tamarind) cuts through richness and adds brightness
• •Salty (fish sauce, soy sauce) enhances overall flavor depth
• •Spicy (chilies) should complement, not overpower the dish
• •Taste frequently and adjust until all flavors are in harmony

High heat cooking in a wok creates that characteristic smoky flavor called "wok hei." This technique is essential for stir-fries like Pad Thai and Pad Krapao.

• •Use the highest heat your stove can produce
• •Preheat your wok until it's smoking hot before adding oil
• •Work in small batches to maintain high temperature
• •Keep ingredients moving constantly with a quick tossing motion
• •Have all ingredients prepped and ready before you start cooking
• •Add ingredients in order of cooking time—longest first

Thai cooking relies heavily on fresh herbs and aromatics. The quality and freshness of your ingredients directly impacts the final flavor of your dish.

• •Use fresh herbs (basil, cilantro, mint) whenever possible
• •Fresh galangal, lemongrass, and kaffir lime leaves are worth seeking out
• •Buy whole spices and grind them yourself for maximum flavor
• •Visit Asian markets for the freshest and most authentic ingredients
• •Store fresh herbs in water like flowers to keep them fresh longer
• •Frozen kaffir lime leaves and lemongrass work well if fresh unavailable

Thai cooking often happens very quickly, especially stir-fries. Having everything measured, chopped, and ready before you start cooking is crucial.

• •Chop all vegetables and proteins before turning on the heat
• •Measure all sauces and seasonings into small bowls
• •Prepare curry pastes and marinades in advance
• •Have your garnishes ready before plating
• •Clean as you prep to keep your workspace organized
• •This preparation makes the actual cooking smooth and stress-free

Traditional Thai cooking uses a mortar and pestle (khrok and sak) to create curry pastes and pound ingredients. This method releases flavors differently than a blender.

• •Mortar and pestle creates better texture and releases more aromatic oils
• •Start with hard ingredients (galangal, lemongrass) and work down to softer ones
• •Use a pounding motion rather than grinding in circles
• •A blender works in a pinch—add ingredients gradually with minimal liquid
• •For papaya salad (Som Tam), only a mortar will achieve the right texture
• •Clean granite mortars with rice and salt to remove odors

Rice is the foundation of Thai meals. Jasmine rice should be fluffy and slightly sticky, while sticky rice requires different preparation.

• •Rinse jasmine rice 2-3 times until water runs clear
• •Use 1:1.25 ratio (rice to water) for jasmine rice
• •Let rice rest 10 minutes after cooking before fluffing
• •Sticky rice must be soaked overnight and steamed, not boiled
• •A rice cooker is a worthwhile investment for consistent results
• •Day-old rice is actually better for fried rice dishes

Having these staple ingredients on hand allows you to make most Thai dishes at any time. Build your pantry gradually with quality products.

• •Fish sauce (look for brands from Thailand like Squid or Golden Boy)
• •Oyster sauce, light and dark soy sauce
• •Thai curry pastes (red, green, yellow, massaman)
• •Coconut milk (full-fat, preferably Thai brands)
• •Palm sugar, tamarind paste
• •Jasmine rice and sticky rice
• •Thai chilies (fresh or frozen) and dried chilies
• •Shrimp paste (kapi), coriander seeds, white pepper

Not all Thai ingredients are available everywhere. Knowing good substitutions helps you create authentic flavors with what you can find.

• •Palm sugar → light brown sugar or coconut sugar
• •Galangal → fresh ginger (flavor differs but works)
• •Kaffir lime leaves → lime zest (not identical but adds citrus)
• •Thai basil → regular basil + a pinch of anise or mint
• •Fish sauce → soy sauce + pinch of salt (for vegetarian)
• •Tamarind paste → lime juice + brown sugar
• •Bird's eye chilies → serrano or jalapeño peppers
• •Never substitute curry pastes—buy premade if you can't make fresh