- For wok-based dishes, it is essential to have all ingredients prepared beforehand, and placed within easy access of the wok. Generally speaking, ingredients are cloaked in order of their hardness and density. For example, carrots would be cooked before cauliflower. Make sure you plan out in your mind to the order in which you're going to cook things before you actually start cooking. Everything happens so quickly when you're cooking with a wok!
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- When planning a Thai meal, always strive for balance. Include some fried and some steamed dishes, some hot and cold dishes, as well as some spicy and cooling dishes, sweet and sour dishes, etc.
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- While it is possible to find adequate substitutes for many hard-to-find traditional Thai ingredients, there are some that you simply must have in order to gain the complexity of flavor that Thai cuisine offers. These include lemongrass, kaffir lime leaves and galangal. Nowadays, you can usually find these ingredients in any well-stocked supermarket, or in Asian groceries.
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- A mortar and pestle is much better than a food processor or spice grinder for making Thai curries and pastes, because it gives you far greater control over texture and the blending process. The best ones are made of heavy, hard materials, such as marble or cast iron.
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