Start cooking Thai food
If someone asks me what products to buy to start Thai food, I would recommend the following:
When cooking Thai food, use fish sauce instead of salt. It does not smell good in the bottle but the smell disappears when the fish sauce is added to the food. Expect 1-2 tbsp for a recipe for 2-4 port.
There are several brands and you can choose which one you like.
Oyster sauce is often used for wok dishes. Also, count here with 1-2 tbsp for a recipe for 2-4 port.
Those who want vegetarian food can instead use a sauce on mushroom soy (Vegetarian Mushroom Soy Sauce).
Do not accidentally remove the fish sauce from the Oyster brand when you have oyster sauce.
Mix 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp soy, ½ tbsp sugar, and a little water. Double or multiple if you need more quantity. Pour mixture into the wok towards the end of cooking.
You can use the same mixture as a marinade for chicken or meat.
Thai Rosdee Pork Seasoning
Rosdee Chicken spice is used for dishes with chicken, fish, or seafood. Rosdee Pork is suitable for both pork and beef. You can start with a variety and then choose it with chicken flavor for it fits everything. A recipe for 2-4 port is often enough with 1-2 tsp.
Coconut milk is used together with curry paste in a pot/soup. It goes to 100-400 ml for a recipe for 2-4 port.
You can choose which brand you want. As for the size of the package, expect that an opened package should not be stored in the refrigerator for more than a few days.
Most products are called Coconut Milk but there is also thicker coconut milk called Coconut Cream.
Curry paste is often used in conjunction with coconut milk in a pot/soup. It is available in different flavors but there is not much difference in the flavors. As a rule, however, red and green curry paste is quite strong, while panang and pulp are not very strong. The red curry paste also fits the wok.
For the sake of taste, you can choose any brand, but some brands often contain shrimp, and others can be vegetarian.
Expect about 2 tbsp for a recipe for 2-4 servings. If you want the food stronger, you should not increase the amount very much but rather add extra chili. An opened package stays in the refrigerator for a few months, but you can freeze the curry paste. If so, make small packages, just in case.
You must have rice! Preferably jasmine rice from Thailand of a variety with long whole rice grains and which becomes soft and fragrant during cooking. Of course, I buy rice in 20-kilo bags, but you can start with 1 or 5 kg. Expect about 1 dl of rice grains for one serving.
When cooking, rinse the jasmine rice a few times before cooking. If you want, you can use a rice cooker and measure the amount of water with your finger, but it is also possible to cook the rice in a regular saucepan.
Sweet chili sauce
Sweet chili sauce bottle is a ready-made sauce that can be poured directly onto the plate.
There are many makes and some have both normal and strong variants. This is a must-have for cooking thai food.
Soy is widely used in Thai cooking. The Soy which is in a bottle is suitable for sitting on the table and using it during the meal- time. It is good to drop a little soy directly on the plate to mix in the food and it is very good to mix with the rice.
Bamboo shoots are used a lot, for wok or with red or green curry paste in pots/soups. Bamboo shoots have a mild flavor.
Bamboo shoots are available in tinned cans or in a bag.
Flat rice noodles are good for woks. They are available in different widths and I like to use the width 3 mm.
When cooking, place the rice noodles in lukewarm water until they become soft and can bend. It takes about 15-20 minutes. Then fry the noodles.
Glass noodles are made from mung beans. They do not have much flavor in themselves but are suitable for wok, casserole/soup or salad. A pack of 80 g is enough for 2 people.
When cooking, leave the glass noodles in lukewarm water for about 10 minutes. Then boil them or place them quickly in boiling water.