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| Fish Sauce – Fish sauce is the most popular essential seasoning sauce for Thai cooking, the sauce is more often made using salted, fermented fish. |
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| Oyster Sauce – Oyster sauce is one of the main ingredients for Thai food. This thick, brown, soy-based sauce is flavored with oyster juice, salt and caramel, and is thickened with cornstarch. It is thicker than soy sauce and fish sauce, but lighter in color. |
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| Yellow Bean Sauce – Also known as brown bean sauce or ground bean sauce. These fermented soybeans have been mixed with salt, wheat flour and sugar to make a paste. Usually Thai people use yellow bean sauce in a stir fried vegetable. |
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| Light Soy Sauce – It is the initial extraction, like the first pressing of virgin olive oil. It has the most delicate flavor and is light brown in color. This light soy sauce can be replace fish sauce which is perfectly for vegetarian. |
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| Dark sweet sauce (sauce dum) – This sauce is thick and black, with a powerful of aroma, but a surprisingly sweet taste. It can be used in a soup to make it dark color or can be a dipping sauce. |
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| Sweet chili sauce (sauce prik) – Thai sweet chili sauce is hot and sweet, it has a ginger flavor and vinegar. It is also thick. |
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| Thai Chili Sauce (Sauce Prik) – It has a spicy taste, it could be a dipping sauce or added into a fried rice or stir fried food. |
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| White vinegar (nam som) – Also known as distilled vinegar, It is one of the main ingredient in Thai cooking. It can be made the chili pickled or use directly into the food. |
Chili Paste
The ideal traditional Thai meal aims at being a harmonious blend of spicy, sweet, and sour and is meant to be appealing to the eye, nose, and palate.
- Green curry paste (krueng kang keaw waan) – This favorite restaurant dish is so easy to prepare at home. Simply add the Green Curry Paste to canned coconut milk and chicken and bring to a boil to cook. Finish with fish sauce to taste. Add eggplant or bean sprouts for a twist.
Ingredients: Chili, garlic, onion, lemon grass, spices, salt, galangal, and shrimp paste - Panang curry paste – Boil Panang Curry Paste with the heavy cream from the top part of canned coconut milk. Add chicken, beef, or tempeh for a rich exotic dish. Add fish sauce to taste and serve with steamed jasmine rice. Panang curry is richer and sweeter than red and green curries.
Ingredients: Chile, garlic, onion, shrimp paste, lemon grass, spice, galangal, and salt. - Red curry paste (krueng kang dang) – The main ingredient of red curry paste is chili, garlic, onion, lemon grass, salt, spices, and galangal. Small eggplants, bamboo shoots or basil leaves can be added.
- Mussamun curry paste – Cook Masamam Curry Paste with coconut milk, beef, chicken, or tempeh and parboiled potato and onion. This unique curry dish is very fragrant, using dried spices. Serve over steamed jasmine rice.
Ingredients: Chili, garlic, onion, spices, tamarind, shrimp paste and sugar. - Yellow curry paste (krueng kang ka ree) – This is made with lemon grass, red chili, salt, shallot, garlic, galangal, citrus peel, turmeric, cilantro seed, cumin, citrus peel, cinnamon, nutmeg. Normally this curry would be added into potatoes, onion and meat.
- Chili paste (nam prik paow) – This is made with sugar, shallot, soya bean oil, garlic, dried chili, fish sauce, dried shrimp and tamarind paste. It can be eaten as a dipped or use in Tom Yum soup.
- Shrimp paste – It is an essential ingredient in a variety of savory dishes. It is made from tiny shrimp which have been satled, dried, pounded and then left to ferment in the hot humid conditions until the aroma is very pungent.
- Tamarind paste – Tamarind paste is extracted from the brittle pod of the tropical tamarind tree and is compressed into blocks ("ma-kahm bpiak"), which can be sliced or pinched off as needed.
- Prik khing paste – Cook Prik Khing Paste with long beans, pork, fish or shrimp to prepare a dry, highly seasoned Thai dish ('prik khing' means chili ginger).
Ingredients: Chili, garlic, onion, shrimp paste, lemon grass, spice, galangal, and salt.
