Building Your Thai Pantry from Scratch

Thai cuisine has a reputation for complex, layered flavours — but those flavours come from a relatively compact set of core ingredients. Once you have these staples on hand, a huge range of dishes becomes accessible. Here's what to source first.

The Foundations

1. Fish Sauce (Nam Pla)

Fish sauce is the backbone of Thai cooking. Made from fermented fish and salt, it delivers a deep, savoury umami flavour that cannot be replicated by soy sauce. Look for brands like Tiparos, Megachef, or Tra Chang. Store in a cool, dark place — it keeps for years.

2. Oyster Sauce

Thicker and slightly sweeter than fish sauce, oyster sauce is essential for stir-fries. It adds glossy colour and a caramelised depth to vegetables and meats alike.

3. Tamarind Paste

Tamarind provides the characteristic fruity tartness in Pad Thai, certain curries, and dipping sauces. Buy it as a block (seedless if possible) and dissolve in warm water to make paste. Avoid tamarind concentrate — the flavour is sharper and less complex.

4. Palm Sugar

Thai cooking balances salty, sour, and sweet in near-equal measure. Palm sugar — sold in hard discs or soft paste — has a rich, slightly caramel flavour distinct from cane sugar. Light brown sugar works as a substitute in a pinch, but palm sugar is worth seeking out in Asian grocery stores.

5. Coconut Milk

Full-fat, unsweetened coconut milk is used in curries, soups, desserts, and marinades. Look for brands with a high coconut extract percentage and minimal additives. Shake or stir well before using.

Aromatics

6. Lemongrass

Fresh lemongrass stalks perfume soups (Tom Kha, Tom Yum), curry pastes, and marinades. Use only the lower, pale-yellow part of the stalk. Bruise or slice thinly before adding to dishes. It freezes well.

7. Galangal

Often mistaken for ginger, galangal has a piney, sharper, more medicinal flavour. It's essential in Tom Kha soup and most curry pastes. Fresh is best; frozen is acceptable; powdered galangal is a last resort.

8. Kaffir Lime Leaves (Makrut Lime Leaves)

These distinctive double-lobed leaves release a floral citrus fragrance when torn or sliced. Add whole to soups and curries (remove before eating), or slice into very fine threads for salads. Fresh leaves are far superior to dried.

9. Thai Basil

Different from Italian basil — Thai basil has a spicy, anise-like flavour. It wilts quickly, so add it at the very end of cooking. Used in stir-fries (pad krapow), curries, and as a garnish.

Pastes & Condiments

10. Thai Curry Paste

Red, green, and yellow curry pastes form the base of countless Thai dishes. While making your own from scratch yields the best results, quality store-bought pastes (Maesri and Mae Ploy are widely recommended) are excellent time-savers.

11. Shrimp Paste (Gapi)

Intensely pungent and deeply savoury, shrimp paste is a foundational flavour in many curry pastes, dipping sauces, and fried rice dishes. A small amount goes a long way — and its strong smell mellows considerably when cooked.

12. Dried Red Chillies & Fresh Bird's Eye Chillies

Thai cooking uses both dried and fresh chillies. Dried chillies, when toasted and ground, add a earthy heat to pastes and oils. Fresh bird's eye chillies (prik kii nuu) are small, extremely hot, and used in stir-fries, nam prik dipping sauces, and garnishes.

Where to Buy Thai Ingredients

  • Asian supermarkets: The best source for fresh aromatics, specialty pastes, and authentic brands.
  • Online retailers: Most speciality Thai ingredients can be ordered online and shipped dry or frozen.
  • Mainstream supermarkets: Carry the basics (coconut milk, fish sauce, some curry pastes) but range can be limited.

With these 12 ingredients, your Thai cooking will take a significant leap forward. Start with a few and expand your pantry as you cook more dishes.