What are some Thai ingredients you wish more home cooks in Maine knew about?
Galangal, lime leaves, Thai basil, fish sauce, and tamarind—these ingredients can completely change the character of a dish. Galangal, for example, looks like ginger, but it has a sharper taste and a citrusy aroma. Lime leaves add an incredible floral fragrance and flavor to curries, soups, and salads.
If you were building a Thai pantry from scratch, what five ingredients would you consider essential?
Fish sauces, which are actually the backbone of many Thai dishes. Every Thai family stores some in their pantry. It’s salty, funky, and savory. I would also include palm sugar, which has a smooth, caramel-like flavor. Coconut milk is versatile and can be used in curries, stir-fries, and desserts. Definitely Thai chili peppers—Thai people love our peppers. And finally, Thai curry paste, which can be used in curries, stir fries, and soups.
What is your favorite Thai ingredient to work with?
Lemongrass is probably one of my favorites. It has a lemony fragrance but is herbal. I use it in Tom yum soup and to marinate steak and other proteins. I sometimes boil it to make iced tea, and I also use it to make cocktails and mocktails.
Where do you recommend local cooks shop for Thai ingredients?
I shop at a little Asian market called Serey Pheap Market on St. John Street. It’s owned by a Cambodian family and they always have what you need. If they run out of ingredients, they will order it for you.
What Maine ingredients that pair particularly well with Thai flavors?
Lobster and mussels. I love cooking them in a red curry sauce. Add some lime leaves, Thai basil, coconut milk, and red curry paste.
What’s one Thai ingredient you’d encourage someone to pick up and experiment with this week?
Coconut milk. Curry is one of my favorite dishes, and coconut milk is one of the main ingredients.