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The Secret To Cooking Thai Like a Thai



Stocking your pantry with the most essential Thai ingredients is the key to cooking Thai like a Thai! We can cook Thai food quickly and easily because our kitchen is ready to go. Here are the most important ingredients that you need, plus 5 bonus ones if you want to up your game.

Accompanying Blog Post: https://hot-thai-kitchen.com/thai-ingredients/
Deep Dives on Individual Ingredients: https://hot-thai-kitchen.com/category/thai-ingredients-101/

GET BONUS RECIPES & JOIN MY PRIVATE DISCORD: https://www.patreon.com/pailinskitchen
MY COOKBOOKS: https://hot-thai-kitchen.com/htk-cookbook/
MY TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen

CONNECT WITH ME!
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https://facebook.com/HotThaiKitchen

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
00:00 Introduction
01:23 Fish Sauce
02:44 Soy Sauce
04:02 Oyster Sauce
05:16 Palm Sugar
07:01 Tamarind
07:46 Lime
08:45 Chilies
10:07 Coconut Milk
11:56 Curry Paste
13:20 Jasmine Rice
14:11 Dried noodles
14:53 Tom Yum Trinity
16:21 Thai Chili Paste
17:00 Black Soy Sauce

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“The Secret To Cooking Thai Like a Thai” üzerine 42 yorum

  3. Good rice is ESSENTIAL. My husband used those Uncle Ben's packs before I met him (and still occasionally will if I'm not around to cook and he wants something quick). Just say no.

    I'm not Thai, but Lebanese. You need good Thai Jasmine and good aged Basmati rice. The TEXTURE…the aroma…Uncle Ben's can't touch them.

  4. Sawadee krub, Kru. 🙏🏻 I have "song" (✌🏻) bottles of Squid Brand Fish Sauce in my pantry. I have to drive 40 minutes round-trip just to buy this specific brand, and it's worth it. It's way more flavorful than any salt, especially when I want to add both salty AND umami flavors to my cooking. Khob khun krub, Kru. 🙏🏻🙋🏻‍♂️👨🏻‍🍳🇺🇸🤝🇹🇭👩🏻‍🍳(🐠+🧂) By the way, I love cooking "Tom Yum Kha" 🍲🥥🥄🥢from scratch. I use fresh ginger instead of galangal in mine. I remove the sticky fruit from tamarind seeds to make this Thai stew. It take time but it's worth it.

  8. I'm Thai, most of my families and friends prefer Golden Mountain (ภูเขาทอง) and Nuganchiang (ง่วนเชียง) rather than Healthy Kid brand soy sauce. They taste more neutral so they are versatile that you can adjust according to taste much easily. Healthy Kid brand is much harder to adjust in my opinion.

  10. I want to add a lot of these ingredients are interchangeable with a lot of mainland South East Asian cultures like Cambodian, Thai, Laotian, Malaysian and more. Of course it won’t be the exact as some ingredients like sauces might be different but in a pinch, I find it works. So your options merely only increase

  14. Excellently presented and informative video. I've been preparing Asian food for decades and over the years I have settled on pretty much the same ingredients in your video although not the same brands. Just to clarify black soy sauce and dark soy sauce differ not just due to the level of saltiness but also due to the fact that black soy sauce is sweet compared to the Chinese soy sauce. I use the Dek Som Boon brand and it contains sugar, brown sugar, and glucose as opposed to just fermented soy. Over time I have tried different brands of oyster sauce and prefer Maekrua brand Thai oyster sauce since in my opinion it has a richer flavor than other brands. One other essential in my arsenal of ingredients is chilli oil which I make myself using Thai chillis and ghost peppers. To be honest I make primarily dishes from the mainland mainly because my spouse can't abide spicy food so I use chilli oil at the table to spice things up. I also use black vinegar but I guess that's an ingredient not found in Thai dishes. I'm surprised you didn't mention sriracha sauce. It's essential in my kitchen as I use it as a garnish when I want a little less heat in my food. As for thin soy sauce I use Higashimaru brand usukuchi shoyu Japanese light soy sauce. On the occasion that I use fish sauce my go to brand is Golden Boy. I bought Squid brand many years ago and found that all I could taste was brine and sugar. Hardly any fish flavor at all. Ended up throwing it out.

  21. This is such a great video, I find so many times people cook from recipes, buy so many ingredients they never use again and then their cupboard fills up with stuff that sits there for years. Ask someone who lives in Sydney Australia, I predominantly cook Asian derived food, I have all the ingredients you’ve mentioned, and switched that up between Thai, Japanese, Italian, I love putting soy sauce in Bolognese, once you understand how to use ingredients in a particular way, it opens up a world of joy in cooking. What a fantastic video

  24. Absolutely true. Usually when I want to make thai food and theres one or more of the essentials missing I won't even bother. NO SUBSTITUTES.

    But when I'm stocked and everything is readily available, it takes less than 5 min of preperation to start the cooking.

  30. The freezer tip is A+. The first time I made red curry paste, it took forever and I made a giant mess. Now, I can do it on a weeknight! I keep galangal, cilantro roots, makrut lime leaves, and lemongrass in the freezer in my “Thai ingredients” Tupperware, and puya and arbol chiles in the cabinet. Shrimp paste lives in the fridge and I always have white peppercorns. The only thing I need fresh is shallot and garlic. I usually make at least a double batch which gives me enough for 8-10 meals. It is SO worth making fresh if you have the space to keep the ingredients!!

  31. Hello from Isaan. Haven't lived in the west in a few years, so I can't say for sure, but those lime leaves strike me as something that's going to be tough to find in western grocery stores. It's in just about everything here. Not a super strong flavor, but I'd definitely notice if it was missing.

    So if you can find them, buy a lot. Freezing them is a super hot tip. 🙂

  34. I didn’t know you could slice and freeze ginger. That’s great! I stumbled on a market that has grated, frozen lemongrass in a tub. So, now I always have that on hand. Thanks so much for being a great teacher. Because of your channel, I am pleased to learn that I have all those things at home…always… even before I bought your two books.😊

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