â€¢ What staples should I keep in the cupboard to make a decent Thai dish?
Obviously not all of these go into every dish, but these are some of the handiest ingredients to have on hand for those times when you get the urge to cook Thai:
In the cupboard:
Fish sauce, dried rice noodles, dried glass noodles (mung bean noodles), rice vinegar, rice wine, peanuts, soybean or palm oil, jasmine rice, dried chili flakes, turmeric, packaged tamarind (if you canâ€™t get fresh), palm sugar, shrimp paste (these last two can also be frozen if you live in a buggy place), oyster sauce, coconut milk (canned or boxed)
In the fridge:
Lime (regular and kaffir if you can find it), fresh chilies, kaffir lime leaves, lemongrass, Thai basil, cilantro, green onion, mint
In the freezer:
Galangal and ginger (to store a long time; otherwise keep them out), red/yellow/green curry paste