Cheap Eats 2013: What’s that Flavor?

Thai cooks use an array of beautifully fragrant accents. These are a few you’re likely to come across.

Holy Basil

While a variety of plants in the basil family are found in Thai
cuisine, spicy kraphao leaves are said to have medicinal benefits
and are used in specific dishes like phat kraphao, a minced-pork
stir-fry with ribbons of the flavorful herb.

Bird’s-eye Chilies

Also known as Thai chilies, these tiny green and red peppers
pack plenty of heat for their size. Thin slices fire up salads and the
fish-sauce-based nam phrik, a condiment found on nearly every
Thai table.

Galangal

This root, a member of the ginger family, has a more peppery
flavor than its better-known cousin. Most often you’ll find it freshly
ground into spice pastes or flavoring classic soups such as tom yum
and tom kha gai.

Fish Sauce

Pungent nam pla—commonly made from fermented
anchovies, salt, and water—is the workhorse of Thai cookery. The
umami-packed liquid is used as a dipping sauce for fried foods, a
foundation for salad dressings and marinades, and more.

Kaffir-lime Leaves

Many parts of the kaffir-lime tree are used in Thai kitchens,
but most common are the flat, intensely aromatic leaves that are cooked
whole in curries and soups or chopped fresh atop dishes like beef Panang
curry.

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