Thai Food

Thai cooking balances sweet, sour, salty and spicy. With curry paste, coconut milk and fish sauce in the cupboard, you can make most classics at home.

Thai pantry basics

The backbone of a Thai pantry is curry paste (red, green, yellow, massaman or panang), coconut milk, fish sauce (nam pla), palm sugar, tamarind, and rice or rice noodles. Fresh herbs like lemongrass, galangal, makrut lime leaves and Thai basil complete the flavor, and many are also available in pastes.

How to choose

• Curry paste heat: green is often the hottest, red is medium-hot, and yellow and massaman are milder.
• Coconut milk: choose full-fat for rich curries, and check the ingredients if you prefer it without additives.
• Fish sauce: look for fish (usually anchovy) and salt as the main ingredients.
• Noodles: thin rice noodles are for pad thai; wide ones are for pad see ew.

Brands and prices

Brands in this collection include Thai Kitchen, Best of Thailand, A Taste of Thai, Thai Coco, Asian Best and MAMA. Most products are priced between $19 and $50. You'll also find items labeled gluten-free, vegan, organic and sugar-free by their makers.

Popular picks

• LOBO Thai Laab Namtok Seasoning Mix
• KUNIN Rigato Mix
• Roza Thai Fried Mackerel in Spicy Sweet & Sour Sauce
• Thai Coco Organic Coconut Milk Full Fat Unsweetened
• Abalone Finest Thai Fish Sauce Nam Pla 300 ml
• Bitetuoso Thai Mango Sticky Rice Mini Rice Cakes

A quick Thai curry

Fry curry paste in a little coconut cream until fragrant, add chicken or tofu, the rest of the coconut milk and vegetables, then season with fish sauce and a pinch of sugar. Refrigerate opened curry paste, and move leftover coconut milk out of the can into a covered container.

Frequently asked questions

Which Thai curry is the mildest?

Massaman and yellow curries are usually the mildest.

Is fish sauce vegetarian?

No. It's made from fermented fish, but vegan alternatives exist.

How long does curry paste last after opening?

Usually several weeks refrigerated. Follow the jar.

What is laab?

A spicy minced-meat salad from Laos and northeast Thailand, seasoned with lime, fish sauce, chili and toasted rice powder.