Thai Vegetable

Aubergine (Makeua) and Small Aubergine (Makeua Puong)

Thailand grows many sizes and varieties of aubergines. They taste similar to European kinds, but can be white, green, yellow or purple. The smallest aubergine - makeua puong is also known as the pea aubergine and is often used in curries.

Baby Corn (Kapot Ohn)

Originally used in the cuisine from the Contral Region baby corn in used extensively in stir-fried dishes particularly assorted vegetables in oyster sauce - pad pak ruam.

Bamboo Shoots (Nor Mai)

The shoots are cut when they have grown about 15 cm above the ground. After peeling, the inner white part is boiled in water. They are mainly used in vegetable dishes and soups.

Beansprouts (Tua Ngok)

Sprouts of the soya or mung bean are crunchy and tender and can be used raw or cooked as a vegetable is salads, soups and in stuffings.

Bitter Gourd (Mara)

A dark green, bitter, cucumber like vegetable with a wrinkled skin. It is usually pickled or cooked in curries when not quite ripe.

Chinese Mushrooms (Heed Hom)

These dried, whole mushrooms have a distinctive flavour and are always soaked in warm water before being added to other ingredients. The stems are quite tough and are seldom eaten. Chinese mushrooms are used predominantly in clear soups and some stir fried dishes.

Celery (Bai Khuen Chai)

Thai celery is smaller, greener, thinner stemmed and with more leaves than that found in the West. It also has a much stronger flavour and is used in Thai soups, saut'es and salads.

Lime (Manao)

Thai cooking uses the juice of small dark green limes, as well as using them for garnishing salads.

Pumpkin (Fak Thong)

The local variety of the pumpkin has yellow flesh and a slightly rougher skin than that found in Europe.

Straw Mushrooms (Hed Fang)

These are globe shaped mushrooms with a grey-black skin and a cream coloured inside.

Ribbed Gourd (Buab)

Resembling a green loofah, the ribbed gourd can be boiled or stewed. In Thai cuisine it is mostly stir fried, or used in soups such as Gaeng Liang.

Shallot (Hom Dang)

This member of the onion family is widely used in Thai cooking.

Pandan Leaf (Bai Toey)

Leaves can either be used whole in the cooking and then removed prior to eating, or may be pounded with water to form a paste. They are used both to add flavour and also colour.

String Beans (Tua Fag Yao)

Similar to European French beans, although much longer in length, the Thai string beans are normally eaten raw with dishes such as 'Larb' - minced salads north eastern style - or 'Yam' - spicy Thai salads. They can also be stir fried with spicy dishes.

Water Spinach (Pak Boong)

A popular, leafy vegetable, it is mainly fried with garlic, chillies, oyster sauce and soya sauce. A well known dish is Pak Boong Fai Daeng which is eaten with boiled rice, or as a part of a Thai menu.