On the (by no means exhaustive) list of composite ingredients commonly used in Thai cooking which I’ve mentioned in this CNN article is this basic aromatic paste comprising fresh garlic, white peppercorns, and cilantro roots that is used in various dishes, most notably as part of a marinade. This represents one of the basic things that, once incorporated into your repertoire, will make Thai cooking much easier and more intuitive to you.
Is this all the Thai people use to marinate things? No. Is this the sacred marinade without which all Thai meat dishes are declared unrighteous? Of course not. I don’t think there ever was a council of Thai culinary gurus who got together at one point in our history and came up with a “we believe” document in the manner of Nicaea. But if you look closely at the various marinades used in traditional Thai dishes, you’ll see that these three ingredients represent what most, if not all, of these marinades have in common. Continue Reading →