The 4 Ingredients That Make Thai Food So Good!

Thai food is one of the most popular cuisines across the world, with its distinct ingredients and pungent flavours permeating every continent and influencing chefs from London to Lagos. Favoured for classic takeaway dishes such as pad Thai and Massaman curry and for home cooking classics like Thai green and Thai red curry, Thai cuisine is highly prized for its combination of salty, spicy, sour & sweet.

Some ingredients that are absolutely essential when cooking authentic Thai dishes are desired for their ability to bring one or more of the above flavours to a dish. Learn how Thai basil, Thai aubergine, galangal, and lemongrass became essential flavours in Thai cuisine, their origins and how to best cook with them here! 

Thai Basil

Thai Aubergine



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Lemongrass 80g

Seasonality - Freshest in Autumn, but grown year round in tropical climates.

Lemongrass has a wonderfully delicate citrus and lemon flavour, with a small kick of mint and spice. A less overwhelming flavour, lemongrass often adds a zesty aromatic nature to the dishes, sauces or teas. 

A true grass but also closely aligned with bamboo, lemongrass is perennially found in This Africa, South America, Australia and Asia, however it is especially beloved in India, China and Thailand where the grass features prominently in local cuisine.

However, as early as the 17th century, Lemongrass was used across the world due to its scent rather than taste, popularly distilled as part of the perfume industry. Lemongrass was cultivated and sold in order to be developed into scented oils to anoint the upper classes of Europe with a strong, zesty and exotic import. 

Discover more Thai ingredients and other hard-to-find groceries from Southeast Asia and the rest of the globe on Red Rickshaw now!