Real Thai Recipes

LimeMa-naw

The limes in Thailand are smaller, juicier and have thinner skin. They are not the same version I was used to in the US. However, they are the same which are grown in Mexico, Central America, Caribbean, and the Florida Keys. In the US they are referred to ‘Key Lime’, since they are grown in the Keys. The ‘key lime’ is native to South East Asia, and was brought over to to Central America & the Caribbean by the Spanish, via the Middle East. Since the limes are different, instead of calling for ‘1 lime’ in my recipes, instead I call for the juice by the teaspoon, so there is no confusion. As for some recipes, where you actually eat the rind, for example: Mieng Kham, it’s better to try to find thin skinned ‘key’ limes.

Storage: Keep limes in a plastic bag in the fridge or they’ll dry out. Limes are much better fresh. As they age, the juice becomes bitter, and that bitterness can overpower the flavor of your food. Always use fresh limes!

Ma-grootMa-groot

Ma-groot is usually called ‘Kaffir Lime’, but recently I read that ‘Kaffir’ is actually an ethnic slur(!) in South Africa and elsewhere. So instead, I’ll just use the Thai name. Ma-groot are a type of citrus, related to lime, but with a completely different smell and taste. The juice (what little there is) is not used. The skin of the fruit is used in curry pastes, and the leaves are used to flavor soups, curries and more.

It may be next to impossible to find fresh ma-groot outside of Thailand. You may be able to find frozen or dried. If frozen, double the amount called for in the recipe, as freezing the fruit makes it lose flavor. If dried, pre-soak to soften, and use three times what the recipe calls for.

TamarindMa-khaam

Tamarind is a very sour and slightly sweet fruit which grows on huge trees in Asia. There are many varieties of tamarind which area eaten, ranging in size and tartness. People also use tamarind paste made from squeezing the fruit with water to flavor soups and curries.

MangoMa-muang

Thai mangoes are sticky sweet, really juicy and fragrant when ripe. There are many different types of mangoes in Thailand. ‘Naam Dok Maai’ (pictured left) is the most common. This is the type of mango which is eaten with the famous Thai dessert, Mango with Sticky Rice.

PineappleSup-puh-rote

There are two main types of Pineapples grown in Thailand, the softer and sweeter ‘Sri Racha’ variety grown in the coastal areas around Bangkok, and the crunchier and more sour ‘Phuket’ variety grown in the South. Pineapples grow very easily here, and are exported all over the world. In Thailand you can get a 1/2 of a Pineapple cut up for you into bite size pieces in a bag for $.25 USD — Thai version of ‘fast food’! Thais also eat savory food with Pineapple. The most common dishes are ‘Fried Rice with Pineapple’ and ‘Red Curry with Pineapple’.

BananaGluai

Bananas are available all year round, and are eaten fresh, grilled, dried and made into candy. People also eat the flowers, and use the leaves for steaming.

MangosteenMahng-khoot

Mangosteens are really sweet and sticky, and they have cute little green hats on top.

Coconut

The flesh of mature, ripe coconut is used in a variety of ways. It is shredded, toasted, and eaten with savory foods, cooked into desserts, or shredded and pressed with water to make coconut milk.