I was really interested in what makes Thai food so good and unique in flavor. So I took a Thai cooking course and it didn't disappoint with the knowledge that I got from it about the tremendous amount of basic ingredients and the simple yet time consuming prep work in order to put together a meal.
We made four dishes in this course pumpkin with coconut custard, shrimp with tamarind sauce, panang curry and somtam which is a spicy papaya salad.
These were the top 3 ingredients that stood out to me,
1. cooking with Coriander root,
2. using panang leaf
3. and the eggplant family having many varieties
I really can't imagine being able to easily find some of these vegetables outside of Thailand though.
The top 3 commonly sauces used are:
1. Soy sauce,
2. Oyster sauce,
3. Fish sauce
Which is really no surprised as the majority of all asian cooking utilizes these same sauces.
To be continued...