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Your market may not carry the full line of Thai Kitchen products. Also,
some fresh produce native to Asia may be difficult to find in your area.
These are not obstacles to your enjoyment of Thai cooking. Simply substitute
a few ingredients or you can leave them out to allow the other distinctive
herbs to become the main flavor. On the following pages are some ideas.
Though they may not be perfect equivalents, they will still give your
dish the essence of Thai spirit and flavor.
CURRY PASTE, THAI KITCHEN GREEN
Substitute Thai Kitchen Red Curry Paste or any Asian or Indian green curry
paste. (Also see Cooking Tips and Thai Ingredients.)
To make your own green curry paste: Add 1 Tbs. of oil to a skillet. Saute
together, 3 Tbs. chopped shallots, 1 Tbs. minced garlic and 1 tsp. chopped
galangal (or Chinese ginger) for 1 minute until ingredients are fragrant.
Remove and add to a blender with 10-15 fresh green chilies (to desired
heat level), 1 Tbs. minced lemon grass (or Thai Kitchen Lemon Grass Dried),
1/2 tsp. chopped kaffir lime leaves, 1 tsp. cilantro root (or cilantro
leaves), 1/2 tsp. pepper, 1 tsp. coriander, 1 tsp. cumin, 1 tsp. salt,
1 tsp. shrimp paste (or whole small Asian dried shrimp). Pulse the blender
until all ingredients are mixed well and paste forms. Will store for 3
months in a tightly sealed container in the refrigerator.
CURRY PASTE, THAI KITCHEN RED
Substitute Thai Kitchen Green Curry Paste or any Asian or Indian green
curry paste. (Also see Cooking Tips and Thai Ingredients .)
To make your own red curry paste: Add 1 Tbs. of oil to a skillet. Saute
together, 3 Tbs. chopped shallots, 4 Tbs. minced garlic and 1 Tbs. chopped
galangal (or Chinese ginger) for 1 minute until ingredients are fragrant.
Remove and add to a blender with 10-15 fresh red chilies (to desired heat
level), 1 tsp. minced lemon grass (or Thai Kitchen Lemon Grass Dried),
1/2 tsp. chopped kaffir lime leaves, 1 tsp. cilantro root (or cilantro
leaves), 1/2 tsp. pepper, 1 tsp. coriander, 1 tsp. cumin, 1 tsp. salt,
1 tsp. shrimp paste (or whole small Asian dried shrimp). Pulse the blender
until all ingredients are mixed well and paste forms. Will store for 3
months in a tightly sealed container in the refrigerator.
FISH SAUCE, THAI KITCHEN PREMIUM
Use in place of salt or soy sauce to season almost any savory dish or
stir-fry. Although the flavor will not be as robust, you can substitute
with soy sauce. (Also see Thai Ingredients.)
GALANGAL
Ginger mixed with a little lemon juice can be used as a substitute.
(Also see Thai Ingredients.)
KAFFIR LIME LEAVES
There is no perfect substitute for this unique item. You can substitute
lime zest for the citrus taste or use dried Thai sweet basil or even dried
bay leaves for a woodsy-leaf flavor. Also try lemon thyme, lemon verbena,
bergamot powder, lemon or lime leaves. Since kaffir lime leaves are difficult
to find, do not let this keep you from preparing delicious Thai dishes.
They are optional in many of our recipes. You can leave them out and have
the other ingredients in your dish convey the unique Thai flavors.
(Also see Thai Ingredients.)
LEMONGRASS
Only the moist, juicy bulb-like, white-yellow portions or the bottom few
inches of each stalk are used for cooking. Fresh lemon grass may be difficult
to find and is optional in many of the recipes except for those in which
it is the primary ingredient. Thai Kitchen sells a Dried Lemongrass
for those who live in areas that do not have lemongrass in your local
market. If there is a choice between fresh lemongrass and dried
lemongrass we recommend using fresh lemongrass whenever possible.
Since there is no perfect substitute for this unique flavor, leave it
out of your dish and allow your other ingredients to convey your Thai
flavor.
Lemon zest with small amounts of fresh ginger. Approximately 1/2 Tbs.
combination total for 1 lemon grass stalk.
A few leaves of lemon balm or lemon leaves. Approximately 2 leaves for
1 lemon grass stalk.
THAI KITCHEN LEMON GRASS (Dried). Mix 1 Tbs. with
1/4 cup of hot water; steep for a few minutes. Strain mixture through
a fine sieve or a coffee filter to remove lemon grass particles. The resulting
liquid is a lemon grass concentrate. It should be added to your stock
at the beginning of the recipe.This portion substitutes for 1 lemon grass
stalk.
THAI KITCHEN TOM YUM HOT & SOUR SOUP MIX. Use 1
tsp. for 1 lemon grass stalk.
LEMONGRASS SALAD SPLASH, THAI KITCHEN
Combines the delicate aromatic lemon flavor of fresh lemon grass with
a handful of authentic Thai spices for a delicious fat free dressing.
For a Thai twist, use it in place of vinegar in coleslaw or potato salad.
You can substitute Lemon Grass Salad Splash with this blend: 1 Tbs. rice
vinegar, 2 Tbs. sugar, 1 Tbs. water, 1 Tbs. fresh lime juice and any chili
sauce (to desired spice level).
LIGHT PLUM SPRING ROLL SAUCE, THAI KITCHEN
A fruity and tangy sauce and dip made with fresh, hand-picked, sweet Thai
plums and blended with Thai spices. Substitute with any Asian plum sauce
or duck sauce. Or, try apricot jam mixed with a little water, sugar and
salt.
PEANUT SATAY SAUCE (Original Recipe or Spicy), THAI KITCHEN
A delicious peanut sauce made following a traditional old-fashion Thai
recipe. Most commonly used as a dip for satay chicken, this delicious
sauce can also be used for stir-frying or in marinades. Fresh peanuts
and Thai spices are simmered with the cool sweetness of fresh coconuts
to create a savory sauce ideal for grilled or barbecue meats. Substitute
with Quick Peanut Satay Sauce. To make spicy, add a chopped fresh red
or green chili to recipe or add more red curry paste.
RED CHILI DIPPING SAUCE, THAI KITCHEN
A tangy-sweet & spicy condiment made with fresh, hand-picked, whole
Thai chili peppers and spices. Substitute with any Asian sweet chili sauce.
Roasted Red Chili Paste, Thai Kitchen A concentrated blend of slowly roasted
red chilies and authentic Thai spices for a spicy, deep and smoky delicious
flavor. Substitute with any Asian spicy bean sauce, spicy soybean paste,
a mild chili paste or a spicy bean curd paste. (Also see Cooking Tips
and Thai Ingredients.)
To make your own roasted red chili paste: Add 1 Tbs. of oil to a skillet.
Saute together, 8 small sliced shallots and 6 cloves of minced garlic
for 1 minute until ingredients are fragrant and golden brown. Remove and
add to a blender with 1/2- 1 cup whole dried Asian shrimp, 1/4 - 1/2 cup
dried red chilies (to desired heat level), and 1 Tbs. sugar. Pulse the
blender until all ingredients are mixed well. Add 3 Tbs. fish sauce, 1
1/2 Tbs. tamarind juice, 1/3 tsp. salt, and cooled oil from the skillet
used to fry the shallots and garlic. Blend until all ingredients are mixed
well and a paste forms. Will store for 3 months in a tightly sealed container
in the refrigerator.
SPICY THAI CHILI SAUCE, THAI KITCHEN
A delicious hot sauce made from fresh, hand-picked Thai chilies, blended
with garlic and Thai spices. It will add flavor and spice, not just heat.
Use it in place of hot sauce or ketchup. Substitute with any Asian hot
chili sauce or any Asian spicy chili sauce with garlic.
TAMARIND JUICE/PASTE
A good standard proportion is 1 part tamarind pulp concentrate to 8 parts
of water. (Example: 1/4 cup concentrated tamarind pulp with 2 cups of
water). If you like a stronger flavor, reduce the amount of water. First,
boil the concentrated pulp for 5 minutes or soak it in cold water for
1 hour. Work the mixture with your fingertips or spatula until soft, then
strain in a strainer or a coffee filter to remove the pulp and extract
the liquid. You may want to squeeze the pulp to extract more liquid. It
is usually this liquid that you use for recipes. Measure out the amount
of liquid in the recipe and refrigerate or freeze the remaining tamarind
juice for future use. (For a lighter tamarind juice, you can soak the
pulp in more water). You can substitute with Worcestershire; use equal
amounts as requested in a recipe. Or, substitute fresh lime juice for
the sour taste. Use 1 1/2 tsp. of fresh lime juice for 1 tsp. tamarind
paste in a recipe. (Also see Thai Ingredients.)
THAI BARBECUE SAUCE, THAI KITCHEN
Spices and Thai chilies are combined to create a mildly-spicy, tangy barbecue
sauce deliciously different and more flavorful than ordinary American
style sauces. Substitute with any American barbecue sauce mixed with vinegar
and hot sauce to taste.
TOM YUM HOT & SOUR SOUP MIX, THAI KITCHEN
A concentrated seasoned soup base made from a blend of fresh Thai chilies,
lemon grass and authentic Thai herbs and spices. This soothing and warming
mixture is Thailand's most basic soup base. There is no perfect substitute
for this unique flavor, but you can use a beef, chicken or vegetable bouillon.
To make your own tom yum hot & sour soup paste: In a blender or with
a mortar and pestle, blend together 1-2 small dried red chilies (to desired
heat level), 1 tsp. salt, 1 1/2tsp. chopped fresh lemon grass (or Thai
Kitchen Lemon Grass Dried), 2 medium shallots, 1 tsp. shrimp paste (or
whole small Asian dried shrimp) and 1 tsp. vegetable oil. Pulse the blender
until all ingredients are mixed well and paste forms. Will store for 3
months in a tightly sealed container in the refrigerator.
Click on item
to learn more
CURRY PASTE