Thai Sauce
A Thai sauce is what balances a dish — fish sauce for salt, palm sugar for round, lime or tamarind for sour, chile for cut. Sirinya Phimpha will tell you the mortar is the tool. Wilai Chumphon will tell you which curry paste to make first.
Featured thai sauce recipes
- Green curry paste, mortar — Wilai Chumphon · Chiang Rai, Thailand · Wilai: green chile, lemongrass, galangal, kaffir lime, shrimp paste. The mortar is the recipe.
- Red curry paste, scratch — Wilai Chumphon · Chiang Rai, Thailand · Wilai: dried chiles, lemongrass, garlic, the deep-red base for half the menu.
- Massaman paste, dry-roasted — Yusof Hassan · Phuket, Thailand · Yusof: cumin, coriander, cinnamon — the Persian inheritance.
- Nam jim jaew, Isan dip — Sirinya Phimpha · Bangkok, Thailand · Sirinya: fish sauce, lime, toasted rice, chile flakes, scallion. For grilled meat.
- Nam jim, seafood version — Iris · Bangkok, Thailand · Lime, fish sauce, garlic, green chile, palm sugar, cilantro root.
- Nam prik pao, chile jam — Iris · Bangkok, Thailand · Roasted chiles, shallot, garlic, shrimp paste, palm sugar — the umami spoon.
- Tamarind sauce, sweet-sour — Iris · Bangkok, Thailand · Tamarind paste, palm sugar, fish sauce. The base of pad Thai’s sourness.
- Sriracha, real Thai version — Iris · Si Racha, Thailand · Red chile, garlic, vinegar, sugar, salt. Smoother and sourer than the green-cap.
Cook Thai — other meals
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