How To Cook Thai

Fresh herbs, pungent spices, caramel flavors, and smoky aromas mingle in this cuisine that engages all the senses.

By Su-Mei Yu

In recent years, not only has the popularity of Thai cooking burgeoned, but Thais themselves are also rediscovering traditional food preparation and the wisdom of their ancestors. Modern Thai cooks are once again using aromatic herbs and spices, both indigenous and foreign, to enhance the flavors of dishes, as well as for their healthful benefits. We in America can do the same.

The Essence of Thai Cooking
When people ask me what makes Thai food so special, I think of its sensuality. With the first bite, you're instantly rewarded with an unexpected surprise, perhaps an accent or spice, a jolt of sweet or sour flavoring, or a combination of textures--soft, chewy, creamy, and crunchy--that intrigue and tease the palate. 

Yet regardless of the individual recipe or the complexity of the ingredients, Thai food gets its distinct flavors from four basic seasonings: salt, garlic, cilantro, and Thai or white peppercorn. These, in turn, are supported by a cast of chiles and fish sauce.

The recipes below are fairly simple to prepare, and they represent the most well-known and diverse varieties of Thai regional cooking. Most of these dishes taste best when accompanied by long-grain Thai jasmine rice. 

Author Spotlight
Su-Mei Yu is the author of Cracking the Coconut: Classic Thai Home Cooking (William Morrow, 2000) and the chef/owner of two popular San Diego restaurants, Saffron Thai Grilled Chicken, and Saffron Noodles and Sate. Of Chinese heritage, Yu was born and raised in Bangkok, Thailand, and came to America when she was 15 to attend a mission school in Kentucky. After receiving a master's degree in social work from San Diego State University, Yu went on to fulfill her dream of becoming a restaurateur. She is one of San Diego's most sought-after cooking teachers and has written for Fine Cooking and Food & Wine.