Thai cuisine is full of complex flavors and textures and sometimes recipes can seem daunting because they have long lists of ingredients. The essence of Thai cooking is a careful balance of flavors, textures and colors and this is achieved by the thoughtful selection of raw ingredients rather than by complicated cooking techniques. Thai cooks favor methods of cooking that retain both color and texture, such as steaming or stir-frying, believing that meals should be as much of a feast for the eyes as for the palate. Check out our Cooking page for simple recipes using ingredients, most of which you can find here at Rice+ market.
If you like cooking, make Rice+ market your one-stop-shop for authentic Thai ingredients and select kitchenware. We have chosen what we believe to be the finest and most authentic brands available in the U.S. Cooking with the same high quality ingredients as we use in our kitchen here at Rice will give you an enjoyable authentic dining experience in the comfort of your own home. Stop by at Rice - our staff is always eager to help and answer any questions you may have regarding ingredients and preparation.
Cooking any Thai meal from scratch using fresh herbs and ingredients is always the best way to create authentic Thai cuisine. However, cooking with canned chili paste doesn't mean it’s less authentic or it’s not fresh. We chose this brand due to its balanced flavors of herbs and spices. Also, it doesn't add shrimp paste which is a great option for vegetarian or someone that is not a fan of the fermented shrimp aroma and flavor but you can add them if you like. There is no preservative in this brand. We add herbs and spices to freshen up the flavor and aroma at our restaurant.
Thai fish sauce (fermented) is a main ingredient in almost every dish in Thai cuisine, from salad dressing & stir-fry to curry dishes. With its strong aroma and distinct flavor, sometimes it’s used along with salt in order to not overwhelm the balance of the dish. (GLUTEN FREE)
(For vegetarians, we suggest you substitute fish sauce with a LIGHT SOY SAUCE).
Coconut Milk is the liquid that comes from the grated meat of a mature coconut. The opacity and rich taste of coconut milk are attributed to its high oil content. This brand of coconut milk is expressed from fresh, ripe coconut meat. It is a perfect ingredient for curries, satay sauce or baked and frozen desserts. Shake well before using.
Palm sugar has a complex flavor, reminiscent of caramel and may have smoky maple overtones. It is less sweet than refined white sugar. Palm sugar is used extensively in Southeast Asian cuisine. To maintain the moisture of sugar in the container, it is sealed with a wax layer on top of the sugar. Make sure you scrape off the top layer of wax before using.
This is the best vegetable oil to cook Thai food because it’s odorless so it won’t overwhelm the aroma of Thai cooking. Especially used for deep-frying due to a very high smoke point and lack of protein, it won’t create smoke on its own or blacken what you are cooking.
This seasoning soy sauce is saltier and less sweet than the light mushroom soy sauce. So, it’s the perfect option to grill or roast something that has a strong taste of its own such as marinated meat. This is a sauce option for cooking fried-rice in addition to or instead of light soy sauce. (contains: soybean)
We see this oyster sauce in several dishes in Chinese cuisine but not many in Thai cuisine. Thai cooks would rather use this sauce mostly to sauté vegetables or some noodle dishes but not soup, curry or salad. It is used to add the umami flavor to mostly meatless dishes to round out the flavor. Mushroom sauce will be used as a substitute for a vegetarian dish.
This brand of light mushroom soy sauce (fermented) is by far the best sauce for cooking Thai food, especially for vegetarians. It has a balance more like salty and sweet rather than fish sauce. Its earthy notes (umami) helps round out the flavor without that fish sauce aroma that some people find pungent. It’s best for cooking soup that doesn't have Thai herbs in it - like tofu soup, wonton soup or sautéed vegetables. (contains: soybean, mushroom, wheat)
This sauce is frequently used in both Thai and Chinese cuisine to sweeten and darken the sautéed dishes, adding a sweet flavor that is not too sugary. It’s one of the ingredients to sweeten and thicken a dipping sauce. (contains: soybean)
This sauce takes the longest time to ferment, so it gets darker and slightly sweeter but less salty than other kinds of soy sauce. It complements the light soy sauce or fish sauce by adding the umami flavor and color to the dishes without making the dish too sweet or salty. It’s one of the sauces that are used to cook Pad See Eew and Drunken Noodles. (contains: soybean)
This Japanese soy sauce is the best for dipping sushi (by adding wasabi) or tempura (by adding rice vinegar) with it.
This is the popular dipping sauce among Thai people who do not like spicy sauce (typically made with chili powder or Thai chili pepper), fish sauce and lime juice. It’s perfect for grilled or fried chicken, spring rolls and garden rolls.
This is an original version of SRIRACHA that is made in Thailand. Try this one versus the one that is produced here in the USA and is available anywhere. You will quickly see why it has become world famous.
There are many recipes to make the most famous Thai dishes. Each province or region in Thailand has its own recipe. Some use rice vinegar and some use Tamarind Juice to make it sour. We use this juice in our Pad Thai to balance the sweet and salty flavor.
This is the fermented shrimp paste or "gapi" that is used mostly in curry paste. It is a classic brand and well known in Thailand. It is a good all-purpose shrimp paste and can be used in any recipe that calls for it.
Trust us, it will be the best investment in your life. It will save you time, money and make your life easier while making rice taste more delicious. Buy one. It can cook ALMOST all kinds of rice you will ever eat. There is not a house in Thailand that doesn’t have a rice cooker.
While we tell you to buy the electric rice cooker/warmer, one kind of rice that cannot be cooked in a rice cooker/warmer is SWEET RICE (Thai people call it STICKY RICE). An old-style pot and a bamboo basket such as this is still the most practical and popular way of cooking sticky rice. (Read our instructions included with the purchase of this product or with the sweet rice).
Ideal for grinding herbs, spices and seeds to release their flavor and aroma. The non-porous quality of natural granite means that this product is excellent for use with wet and dry ingredients. It will not absorb liquid allowing you to easily extract oils from herbs and spices and add them to your favorite recipes.
This Mortar is the terracotta version which is used with an extra-long wood pestle, included. The outside is glazed to enhance the natural tone of the clay, while the inside of the bowl is completely untreated and natural clay. The mortar has an extra deep inner bowl to facilitate the pounded action which can be used to grind ingredients to make curry pastes, and has a large enough capacity to mix and lightly bruise ingredients when making something like Green Papaya Salad.