Thai Food Ingredients and Substitutions.

Thai Food Healthy Choices Recipes, Low-fat, low crab, healthier choices recipes using fresh ingredients by The Bennett's Cuisine.

Thai Food Ingredients and Substitutions.

Shallots = red or Spanish onions

Bamboo shoots you may use asparagus in stir fry dishes

Thai chiles = pkrik kee nu serranos 

Thai chiles = phrik chi fa jalapeno 

Thai Chile Powder = ground up dried chiles = Mew Mexico Chiles

Thai Chiles bottled chili sauce, ground dried chile, or dried chile flake

Lemon Grass= Equal amount of grated lemon zest with a bit of fresh lemon juice 

Dried red Thai Chilies = Chi fa haeng = jalapenos 

Coconut milk = milk or soy with coconut flavouring

Nam Pla = Fish Sauce = anchovies pureed with a little water

Lime juice = lemon juice (but lime is best)

Limes = lemons (but lime is best)

Gourd leaves (bai dumleung) = watercress 

Phak kana = Thai kale = broccoli 

Makheau phuang = Thai pea eggplants = garden peas 

Green mangoes = green papaya or sour green cooking apples 

Palm sugar = light brown sugar 

Shrimp paste = anchovy paste 

Thai basil = Bai horapha = a mixture of Italian basil and mint 

Mooli (white radish) = turnip or daikon

Kaffir Lime Leaves = bai magroot- use citrus levaes or lime zest

Thai Eggplants size of golf ball-Asian eggplant cut up

Pomelo = Som 0 = Pink Grapefruit

Galangal = Kha = Young ginger

Phak bung = Swamp cabbage = cabbage leaves

Ba mei = yellow egg noodle = Italian spagetti 

Wunsen = cellophane or bean thread noodle 

Phak chi = whole coriander/cilantro plant incl. the root 

Thai celery = chinese celery = western celery 

Maggi seasoning = equal volumes Worcestershire sauce and dark soy sauce 

Banana Leaves (as wrappers)= fresh corn husks, ti leaves, or parchment paper 

Sweet Soy Sauce 1 part soy sauce to 2 parts palm sugar boiled until syrupy, then cooled 

Bulls blood = heavy red wine