Thai Cooking 101

[Louis Lee]

Influenced by Chinese stir fries and Indian curries, Thai cuisine is a
hodgepodge style of cooking that encourages experimentation, which
will come in handy if you have trouble finding some of its more
obscure ingredients.
Unfamiliarity with these foreign flavors, let alone figuring out how
they relate to each other, is a common beginners' obstacle, but don't
let that discourage you! We promise this will be quick and relatively
painless, and the reward-exposure to a new world of flavors-is well
worth the effort.
So the next time you're planning a meal, resist your hankering for a
quick take-out fix; check out our beginners' guide to Thai cuisine
below instead, and find out how a little culinary background info and
an adventurous palate can make cooking something you actually look
forward to, and healthy! We've also compiled a list of several
traditional Thai ingredients along with everything you'll need to know
to about them, from cooking techniques to health benefits to tips on
where to get them. So get psyched for...
Thai Cooking 101
Unlike westerners who generally eat in several courses, a typical Thai
meal has just one and is laid out all at once. Steamed rice is a
constant at mealtimes, and is accompanied by a number of (typically
wok-fried) dishes-approximately one per guest. Eating together is a
communal activity, and all the dishes are shared around the table
according to custom.
There is generally a balance between sour, salty, sweet and spicy
flavors in a dish or across a meal, and it is believed to restore
harmony between the body's Yin and Yang forces. The Yin represents
cold, or soothing energy, e.g. coconut milk, and the Yang represents
hot energy that increases the pulse rate, e.g. chili peppers.
This theory has been passed down from generation to generation, and
while many swear by it, we encourage you to find out for yourself.
Jasmine Rice
The highly-prized and aromatic jasmine rice is almost exclusively
native to Thailand, making it one of the less accessible fundamentals
of Thai cuisine :( Don't panic just yet, jasmine rice lovers: more
health food and specialty stores are stocking jasmine rice in their
packaged grain section, and Asian groceries/marketplaces are even more
likely to carry it. Another popular Thai rice is short-grain sticky
rice which is easier to find at similar markets, and can be
substituted by sushi rice if unavailable.
Tip: Store dry Jasmine rice in a cool area away from moisture and open
air; cooked rice can be refrigerated for up to seven days, or stored
in the freezer for six months.
Lemongrass
An essential ingredient in Thai dishes, Lemongrass is an aromatic
(some say minty) herb with a lemony flavor.  It grows in long
fibrous stalks of which only the juicy white-yellow bulbs are used,
and it is customary to bruise them with a knife before cutting and
cooking to help bring out their aroma and flavor in a dish.
Lemongrass can be finely minced and added to curries and pastes, but
it's most often used like cinnamon or bay leaves, which are typically
removed before serving.
Lemongrass has been used since ancient times to relieve fevers,
abdominal pain and cold symptoms. It is slowly becoming a more common
sight in health food stores and can almost always be found at Asian
groceries. If you're not lucky enough to have one in your area, a mix
of lemon zest (rind) with a small amount of ginger is a common
substitute for lemongrass, and lemon leaves are sometimes also used.
If fresh lemongrass is unavailable, there are dried and powdered
varieties. Two tablespoons of powdered spice is equal to about one
fresh stalk, and use an extra 2-3 pieces if cooking with dried
lemongrass (when seasoning, bear in mind that dried lemongrass is
already salted).
If you want the freshest lemongrass possible, you can grow it
yourself, but keep it indoors during the colder months if you live in
a cooler climate. Seeds can be bought online or at specialty seed
stores, or you can just germinate a bulb from another stalk in a jar
of water until it roots, and then transfer it to its own pot.
Tip: Basil is another garden-friendly component of Thai cuisine that
flourishes in many climates.
Coconut Milk
A ubiquitous staple in Thai food, Coconut milk is the rich base for
many curries, sauces, drinks and sweet dishes and is often used to
balance out hot or spicy elements. It can be found in most
supermarkets or even made at home!
To prepare coconut milk, mix the grated meat of a ripe coconut with
warm water and then squeeze out the juice, but unless you can find
fresh coconuts, you're better off using the canned stuff.
A layer of fat at the top is normal (like with real milk), and this
fat lowers bad cholesterol (LDL) while promoting good cholesterol.
Coconut milk also boosts immunity and provides valuable fatty acids,
putting it at the top of the list of healthy Thai ingredients.
Palm Sugar
Palm sugar is made from the sap of the palm tree and can be found at
Asian or Indian specialty food stores. Since it stores well, ordering
online is also entirely acceptable. Aside from sweets and desserts,
palm sugar can also be used in savory dishes, like fish, to play
against their saltiness. The sugar is a golden brown paste, and can be
light-colored or dark and gooey. If you can't get your hands on any,
you can substitute with brown sugar.
Fish Sauce
Perhaps the most widespread taste in Thai food is fish sauce,
sometimes called the soy sauce of Southeast Asia. The best fish sauces
are usually thin and virtually clear with a salty taste derived from
fermented fish (anchovies are the most common).
It has a very pungent aroma and is said to be an acquired taste, but
it's practically used as a salt substitute in many parts of the world.
Sugar is sometimes added to highlight its saltiness.
Fish sauce can virtually always be found at an Asian marketplace/
grocery near you and is also becoming a regular in the aisles of many
specialty-foods store.
Chilies
Generally speaking, the smaller the pepper the hotter it is, and the
prik kee noo, the smallest and most popular of the Thai chilies, is no
exception. Recent studies show that eating hot red peppers like these
can help you fight fat all in itself! Chilies can be served in
countless forms, from dried pieces (which are hotter than fresh ones)
to minced in a sauce.
The pri kee noo is rated the second hottest pepper in the scoville
scale, an index of hot peppers, and the seeds are the hottest part.
Many cookbooks recommend preparing them with gloves to avoid skin
irritation and not to touch your eyes before washing your hands.
If you can't find Thai peppers, try dried whole Mexican chilies and
soften them with a soak in hot water.
Tip: Don't drink water to relieve chili heat-rice, beer or milk drinks
do a better job.
Congratulations! You've passed the course and learned the basics of
Thai cooking. Hopefully this guideline has made you feel more
comfortable about experimenting with eastern cuisine and armed you
with all the facts you need to prepare mouthwatering nutritious meals.
For healthiest results, use small amounts of oil and opt for steaming
instead of frying whenever possible. Now go have some fun, and don't
be afraid to experiment with different ingredients and combinations.
Variety really is the spice of life, and it's also one of the best
ways to get your family excited about eating healthy.

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