Your Thai kitchen starts here
Authentic Thai cooking requires ingredients that most supermarkets don't stock. We'll help you find them, identify them, and understand what role they play in the dishes you want to make.
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From fish sauce and oyster sauce to galangal, lemongrass, and dried long peppers — a complete guide to building a pantry that can handle any Thai recipe.
Fish sauce, oyster sauce, soy sauce varieties, shrimp paste, tamarind concentrate. Which brands matter, which are interchangeable.
Fresh, dried, pickled and paste-form. Prik ki nu, prik chee fa, prik haeng. Ready-made curry pastes worth buying and which to avoid.
Coconut milk vs cream, fresh vs canned, brands that split properly. The fat content differences that matter for curry and dessert.
Jasmine rice grades, glutinous rice, rice paper, sen lek, sen yai, glass noodles. Matching noodle types to dishes.
Fresh produce
Fresh stalks, dried, paste — how they differ
Not a ginger substitute. Where to find it fresh
Leaves and zest — storing and sourcing
Three varieties, different uses, not interchangeable
Small, uncured, used with skin on in many dishes
For stir-fries and som tum — a different texture
What to look for, what to skip, and why Asian supermarkets are not the same as Thai grocers.
Dried galangal, kaffir lime leaves, dried chillies and pastes that ship well and keep well.
What you can swap in a pinch, what you can't, and when to accept the dish won't be quite right.
Fifteen ingredients that give you access to eighty percent of Thai recipes. Start here.
A complete Thai grocery guide — ingredient profiles, sourcing advice, brand comparisons, and storage guides for every Thai pantry essential.