Thai foods are awesome, my take on this kind of cuisine is this, it's made with lots of ingredients similar to Malaysian, Indian, Chinese, Japanese, and Filipino, and Vietnamese cooking. If you can sort of master some of the ingredients used in Thai style cooking you'll do pretty good.
Here are some of the things I will suggest you getting if you are a new foodie, and just delving into cooking for yourself and family.
1. A wok, there's some nice carbon steel ones, but if you are a home cook, get a nonstick one, and or a stainless steel one. Because when you cook with lemons, or limes or vinegars, it can discolor carbon steel ones, or aluminum pans and you'll taste it. Non reactive ones work well.
2. A sharp knife, I'd suggest a 7" Santoku, it's nice and thin at the cutting blade.
3. Have your herbs, spices, and sauces at the ready.
Nam Pla or Thai Fish sauce is used frequently. This is a bottle of Tiparos brand Thai Fish sauce that can be purchased in most Asian marts, or in some chain supermarkets or if you live where you can't get this then you may be in trouble, most companies won't mail this to you. But I'd bet you can find it somewhere around the city or suburbs for sure.
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Cilantro is another herb used quite frequently, mint leaves, Kaffir lime leaves, basil leaves, lemongrass, cumin, salt, pepper, soy sauce, red wine vinegar, oyster sauce, sesame oil, peanuts, peanut butter, red, yellow, green chile peppers, chile flakes, garlic, ginger, cinnamon, onions, scallions, various different cooking oils.
I'd suggest reading lots of Thai cookbooks to get you going, and for sure, go take a Thai cooking class around your area. You can find these usually at your local community college or sometimes even church groups will have cooking classes that feature different ethnic styles.
Good luck!
Here are some of the things I will suggest you getting if you are a new foodie, and just delving into cooking for yourself and family.
1. A wok, there's some nice carbon steel ones, but if you are a home cook, get a nonstick one, and or a stainless steel one. Because when you cook with lemons, or limes or vinegars, it can discolor carbon steel ones, or aluminum pans and you'll taste it. Non reactive ones work well.
2. A sharp knife, I'd suggest a 7" Santoku, it's nice and thin at the cutting blade.
3. Have your herbs, spices, and sauces at the ready.
Nam Pla or Thai Fish sauce is used frequently. This is a bottle of Tiparos brand Thai Fish sauce that can be purchased in most Asian marts, or in some chain supermarkets or if you live where you can't get this then you may be in trouble, most companies won't mail this to you. But I'd bet you can find it somewhere around the city or suburbs for sure.
Cilantro is another herb used quite frequently, mint leaves, Kaffir lime leaves, basil leaves, lemongrass, cumin, salt, pepper, soy sauce, red wine vinegar, oyster sauce, sesame oil, peanuts, peanut butter, red, yellow, green chile peppers, chile flakes, garlic, ginger, cinnamon, onions, scallions, various different cooking oils.
I'd suggest reading lots of Thai cookbooks to get you going, and for sure, go take a Thai cooking class around your area. You can find these usually at your local community college or sometimes even church groups will have cooking classes that feature different ethnic styles.
Good luck!
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