Thai stir fry can be a lot of things. It can be sticky with curry paste, or dry and spiced, but the common thread in all of these dishes is the aromatic component. Masterclass says that aromatics can be defined as vegetables, herbs, or spices that imbue the dish with fragrance and flavor, especially when cooked or crushed. It may seem obvious that aromatics is a crucial element to the stir fry – after all, aromatics are a building block for foods across all cultures.
Thai cuisine heavily depends on chili and fresh herbs. Galangal, which is a rhizome that belongs to the ginger family, adds a peppered, ginger flavor that neutralizes the fish sauce in Thai dishes like tom kha kai, per Smithsonian Mag. Another fundamental aromatic in Thai stir fry is basil, holy basil, and Thai basil in particular. Both types of basil are crucial to Thai cooking, but they have different uses and flavors. Unlike the Genovese basil we usually find at the store, these types of basils become more fragrant when they're cooked. Your Indoor Herbs notes that holy basil has a stronger spice that adds peppery notes to Thai stir-fries, most commonly used in dishes like pad kee mao or drunken noodles. On the other hand, thai basil is used in Thai stews and curries because it is sweeter. Both are essential ingredients for Thai cooking, so make sure to load up on your aromatics before making Thai stir fry at home.
The Versatile Ingredient Type Essential To Thai Stir Fry - Tasting Table
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