A variety of spices, herbs, sauces give the national flavor to Thai dishes. They are usually represented by sugarcane or pineapple, lemon and lemon sorghum, galangal, chili, soy, oyster and fish sauce.
Pick your recipe
Fish sauce. It is prepared from small or damaged fresh fish, which is salted and aged in barrels for about a year. The resulting liquid is filtered and insisted for another month - this is the sauce. 1 tablespoon of fish sauce can be replaced with 2 tablespoons of soy sauce and 1 teaspoon of chopped anchovies.
Oyster sauce. This dark brown seasoning is made from oyster meat or an extract obtained from pressed oysters. The product also includes starch, water and sugar. All ingredients are boiled in a pan until thickened. Oyster sauce can be replaced with fish sauce.
Lemon Sorghum. It is widely used as seasoning both in fresh and in dried form. It has a pronounced citrus aroma. Suitable for soups and curries, goes well with poultry, fish and seafood. In cooking, lemon sorghum can be replaced with lemon balm or lime peel.
Galangal. A relative of ginger, it is endowed with a citrus aroma and a spicy spicy taste. In cooking, it can be replaced with ginger.
Kafir lime. Citrus with a dark tuberous peel. In cooking, leaves are often used, which can be replaced with lemon or lime peel.