Lemon grass. Lemon Grass is a plant that looks like grass, smells minty and tastes similar to lemon (hence the English name Lemongrass). The thick, woody base of each leaf has long been a key ingredient in Thai cooking. You can easily grow your own by putting a few stems in one inch of water, set in a sunny area, then transfer to your garden after roots start to grow.
Kaffir lime leaves. There is nothing like kaffir lime leaves in the world, as these
leaves are just packed with a wonderful strong citrus fragrance. Kaffir lime leaves are used in a wide range of Thai cuisine, notably soups. They contribute astringency as well.
Coconut milk. Coconut milk is the rich base for many Thai curries and sweet dishes. Coconut milk or 'ga-ti' is traditionally made by mixing the grated meat of a ripe coconut with warm water and then squeezing out the juice. Now there are machines that grate and press coconut to produce the white, sweet-aroma coconut milk. Coconut milk comes in a can for convenient use.
Galanga. A type of ginger, but it's milder and looks different than the usual form of ginger found in supermarkets. Galanga interacts well with the other essential Thai ingredients found on this page. It gives a distinctive, lightly acid taste and helps reduce the smell of meat. Slices of galangal are added to many kinds of curry and soup. Some people crush the bulb and boil it in water as a preparation to cure indigestion or stomach upsets.