Thai cuisine is a vibrant tapestry of sweet, sour, salty, bitter and spicy flavours - all balanced in perfect harmony. At the heart of this culinary tradition lies a handful of essential ingredients that create the unmistakable depth and complexity of Thai dishes.
Whether you’re recreating a green curry at home or tasting tom yum at a restaurant, these six core ingredients form the soul of Thai cooking.
Fish sauce (nam pla):
Fish sauce is the umami powerhouse of Thai cuisine. Made from fermented fish and salt, this amber liquid is intensely salty and deeply savoury, forming the backbone of countless Thai dishes.
How to use it:
Use fish sauce in place of salt or soy sauce to add a rich, complex depth to soups, stir-fries, dipping sauces and marinades. It's an essential ingredient in dishes like pad Thai, som tum (green papaya salad) and larb. A few dashes can elevate everything from a simple omelette to a rich curry.
Lemongrass (ta khrai):
With its citrusy aroma and slightly peppery bite, lemongrass imparts a fresh, bright flavour that cuts through rich dishes.
How to use it:
Lemongrass is usually used in its bruised or chopped form to infuse flavour into soups and curries such as tom yum and tom kha gai. The tougher outer layers are typically discarded after cooking, while finely sliced lemongrass can be added to salads and spice pastes. To release its oils, bruise the stalks by pressing with the flat side of a knife before using.
Galangal (kha):
A cousin of ginger, galangal has a sharper, more citrus-forward flavour with piney notes. It’s a key aromatic in Thai cooking.
How to use it:
Often sliced or pounded and added to curry pastes and soups, galangal lends its signature aroma to dishes like tom kha gai (chicken coconut soup). Unlike ginger, galangal is woody and fibrous, so it’s often removed before serving. It also works well when simmered in coconut milk to infuse gentle heat and complexity.
Kaffir lime leaves (bai makrut):
Kaffir lime leaves provide a fragrant citrus lift that is uniquely Thai. Their glossy, dark green leaves have a floral, zesty scent unlike any other citrus.
How to use them:
Kaffir lime leaves are typically torn or finely shredded and added to soups, curries and stir-fries. They’re also blended into curry pastes for added aroma. Double leaves (joined like butterfly wings) are common - remove the central stem and slice thinly to release maximum flavour.
Thai basil (bai horapa):
Thai basil is spicier and more anise-like than its sweet Italian cousin. Its slightly peppery, liquorice flavour adds complexity and a pop of green to many Thai dishes.
How to use it:
Add Thai basil at the end of cooking to retain its fresh flavour and aroma. It’s essential in stir-fries like pad kra pao and curries such as green curry. It also works well raw, served with noodle soups or fresh spring rolls.
Thai chillies (prik):
Thai cuisine is famous for its heat and that’s largely thanks to the prik - small but fiery chillies that pack a punch.
How to use them:
Fresh or dried, whole or sliced, chillies add heat and vibrancy. Use them raw in salads like som tum, or pound them into curry pastes for layered spice. Dried chillies are often used in oil infusions or as a garnish. For milder heat, remove the seeds, or start with smaller quantities and adjust to taste.
Bringing it all together
These six core ingredients are foundational to Thai cooking - used not only for their individual flavours, but for how they combine to create harmony. Thai food isn’t about a single dominant taste; it’s about the interplay of all five flavour profiles in one dish.
Mastering these ingredients is the first step to cooking Thai food that’s authentic, balanced and irresistibly delicious.
