Lumping “Thai food” into one culinary category might be handy for ordering takeaway, but this pigeon-holing approach overlooks the diversity, complexity and sheer personality of Thai food’s many facets. In the south you’ll find tropical flavours, coconut cream curries and plenty of seafood, while the North-Eastern Isaan cuisine is on the spicy side. Along the Northern Burmese border, Thai cooks prefer thinner curries with glutinous rice, and use garlic, ginger, tamarind and turmeric habitually.
The key to Thai cuisine is striking that perfect balance between sweet, sour, spicy and salty flavours. There are plenty of tricks for achieving this. Fresh herbs, such as lemongrass and galangal, tone down overpowering spices, while salty sauces are tempered with sugars and offset by acids, such as lemon and lime.
Pantry essentials
Stock up on fish sauce and shrimp paste (salty perfection); tamarind and makrut lime (sour power); palm sugar for sweetness; plus the fragrant freshness of holy basil, Thai sweet basil and lemongrass. Grab some galangal, chilli, banana blossom and Thai eggplant, too. Don't forget the noodles and rice.
Fast five
1. Blame the onions: Soak shallots in water for 10 minutes before cutting and the tears won’t flow.
2. Wok on: These round-bottom pans aren’t just for stir-frying; use them to deep-fry, braise, stew or smoke, too.
3. H20 is a no: Milk, cucumber or tomato will stop chilli burn; water will amplify it.
4. Get handy: Use a mortar and pestle to grind chillies, garlic and herbs, and pound salad-y fruits, like green papaya.
5. Hot stuff: Preheat your wok for 5+ minutes before cooking then add your oil and ingredients.
Have we got your attention and your tastebuds? The Chefs' Line airs weeknights at 6pm starting August 6. Check out the program page for episode guides, cuisine lowdowns, recipes and more!
