What does it take to fix an absolutely authentic Thai spread at home? Usha Mani finds out.

You have the recipe book, all the right ingredients — the spices, herbs, sauces, you even have the wok ready... but then why isn’t your Thai food tasting as it should? Cooking Thai is an art in itself which improves with practice, because, with repetition you begin to learn how the wok reacts, recognise the sound of a good sizzle and get more comfortable with the whole process.

“Thai cooking is simple and is all about harmony and blending flavours in a balanced manner,” says Chef Ananda Solomon, Executive Chef, Taj President, Mumbai, as he sketches out a few pointers about Thai cooking and food.

What You Need To Know
Harmonise Flavours: This forms the basis of Thai cooking. The four main flavours are salty, sweet, spicy (hot), and sour. Once you ascertain what flavour balance a dish should contain, (how sweet, sour or salty it should be) and how to get that balance, you can create authentic Thai food. All ingredients and flavours are added in succession such that they unravel in layers when you eat. The uniquely combined ‘spicy-salty-sweet-sour’ taste is characteristic of this cuisine.

It is not a four-course-meal cuisine: Thai cuisine is not served in courses. Like an Indian ‘thali’, all dishes in the menu are presented at the very start. And, the soup is sipped through the meal. The entire meal, comprising soup, salad, curry, rice or noodles and dessert is very balanced.

Vegetable of the season. It is very important to use vegetables that are in season. For eg, use cauliflowers only in winter. When used any other time, vegetables lose their original taste, affecting the final outcome. Also, never dilute the tastes according to your likes. Keep the original and traditional requirements of every dish intact.

Visual delight: Thai cuisine is designed not just to appeal to the palate but to the eye as well. It’s very important that the completed dish looks pleasing to the eye. Try and visualise how the dish might look and taste, as you read the recipe. That’s half the journey taken.

Some Authentic Ingredients Recommended By Chef Solomon:
Aubergines: There are several varieties ranging from ones that look like green peas to the elongated green version. Used in curries.

Beancurd: Better known as tofu. Its bland taste makes it congenial to use with other foods and spices. Used in soups, stir frying, braising and poaching.

Blackbeans: Small black soya beans. They make tasty seasoning and robust flavouring especially when used in conjunction with garlic or fresh ginger.

Chillies: Available in many colours, varieties and varied degrees of intensity (hotness). Thai cooking uses chillies with reckless abandon, but for beginners it’s best to use them with care. To reduce the ‘heat’ from the chilli, yet maintain the rich flavour, you could remove the seeds.

Coconut milk: The liquid extracted from grated and pressed coconut and then combined with water. Used in curries and stews and often combined with curry pastes for sauces. While cooking, it must be stirred as it comes to a boil.

Fish Sauce: A thin brown sauce made from fermented salted fish, usually anchovies. Also known as fish gravy or Nam Pla. Cooking it greatly diminishes the fishy odour it emanates and it adds a special richness and quality to dishes.

Galangal: A part of the ginger family, commonly known as Thai ginger. Used with other herbs, spices and chillies to make a base for curries, soups and stews. Has a hot, peppery taste and a spicy flavour. If not available, fresh ginger is a good substitute.

Lemongrass: Signature ingredient of Thai cookery. Has a subtle lemony fragrance. The grass pieces are removed after the dish is cooked.

Bean Thread: Cellophane noodles. Added to soups or braised dishes; or deep-fried and used as garnish. Soak in water for 10 minutes before use.

Here’s a Thai Recipe for you!
Phad Kra Praow Phod Warn
(Tossed baby corn and Chinese mushrooms)
125 g baby corns
50 g Chinese mushroom
2 macroot leaves
2 fresh red chilli sliced
oil to cook
5 g garlic
salt to taste
sugar to taste
5 g basil leaves
Heat oil in a wok. Sauté garlic and crushed chilli. Stir in baby corn and Chinese mushroom with macroot and chilli. Add seasonings. Finally, add basil leaves and serve hot.