Provenance · Volume VI
The Thai Canon
Three hundred and thirty entries
Contents
I3
IIopening
III1
IV127
V198
VIopening
VII1
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VI · contents
Thai · IV The Method
The Method
One hundred entries · page 1 of 2
Thai cooking is governed by a flavour philosophy before it is governed by technique: every dish balances four primary tastes simultaneously, every paste is built by pounding rather than blending, and every coconut-based preparation turns on the precise moment when cream breaks and fat separates from milk solids. The entries in this chapter move from those governing principles outward through the foundational ingredients, the major paste families, the canonical relishes and dipping sauces, and then the dishes and regional forms that rest on all of the above.
Thompson's Approach: The Philosophy of Thai FoodClosing Entry: Thompson's Core PhilosophyThe Foundation of Thai Flavour: The Four TastesThe Thai Flavour Balance: Salt, Sour, Sweet, HeatThe Four-Flavour Balance: dtam, wan, khem, phetThai Seasoning Sequence — The Four-Stage Method / การปรุงรสไทยTasting and Adjusting: The Thai Cook's Continuous AssessmentThe Mortar and Pestle: Foundation of the Thai KitchenMortar salad techniqueSomtam Technique — The Dtam Motion / เทคนิคการทำส้มตำThai Wok Technique — Press, Don't Toss / เทคนิคการใช้กระทะWok Hei: Understanding and Achieving the Breath of the WokThe Thai Street Vendor: Temperature by Sound and SmokeStreet Food Timing and Workflow: The Thai Cook's Operating PrinciplesDeep-Frying Thai Style: Principles and Temperature ManagementNam Pla — Fish Sauce Grades & Application / น้ำปลาน้ำปลา (Nam Pla): Fish Sauce as FoundationKapi — Shrimp Paste Grades & Application / กะปิShrimp Paste (Kapi): Quality, Brands, and RoastingMakham — Tamarind Processing Techniques / มะขามNam Tan Peep — Palm Sugar Technique / น้ำตาลปีปPrik Thai — Chilli Varieties & Heat Management / พริกไทยPrik Thai Khao — White Pepper in Thai Cooking / พริกไทยขาวRaak Phak Chi — Coriander Root / รากผักชีKha vs Khing — Galangal & Ginger Distinction / ข่า และ ขิงBai Makrut — Kaffir Lime Leaf & Rind Applications / ใบมะกรูดTakhrai — Lemongrass Processing / ตะไคร้Horapha, Krapao, Manglak — Thai Basil Varieties / โหระพา กะเพรา แมงลักKrapao (Holy Basil): Complete Aromatic Profile and Cultural ContextPhak Chi Farang — Saw-Tooth Coriander & Long Coriander / ผักชีฝรั่งKratiam — Garlic in Thai Cooking / กระเทียมHom Daeng & Hom Hua Yai — Shallot vs Onion in Thai Cooking / หอมแดง หอมใหญ่Kratong Thong — Banana Leaf & Pandan Techniques / ใบตอง ใบเตยPandan (Bai Toey): Aromatic Leaf in Thai CookingPandan Leaf (Bai Toey): Aromatic Use and PropertiesThai Herb Architecture — The Flavour Language of Leaves / สมุนไพรไทยThai Aromatic Herbs: Full VocabularyThai Herb and Aromatic PreparationCharring and Roasting Aromatics for Thai PreparationsKhao Khua — Toasted Rice Powder / ข้าวคั่วTua Tod — Thai Fried Legumes & Seeds / ถั่วทอดFried Garlic and Fried Shallots: Thai Condiment CrispsRoasted Chilli Paste (Nam Prik Pao)Taek Man — Coconut Cream Cracking / แตกมันCracking Coconut Cream (Kati)Coconut Milk Technique: Cracking and ReducingCoconut Milk: Cracking, Frying, ReducingCoconut Milk and Coconut Cream: Extraction and Useกะทิ (Kati): Coconut Cream and the Cracking TechniqueKhao Hom Mali — Jasmine Rice Absorption Method / ข้าวหอมมะลิKhao Suay: Jasmine RiceNortheast ThailandJasmine Rice (Khao Hom Mali): The Absorption MethodKhao Niew — Glutinous Rice Soaking & Steaming / ข้าวเหนียวKhao Niao: Sticky RiceNortheast ThailandNam Sup — Thai Broth Building / น้ำซุปPhong Kari — Toasted Spice Bases in Thai Cooking / ผงกะหรี่พริกแกง (Prik Gaeng): The Curry Paste ArchitectureThai Curry Paste: The Foundations of Paste MakingCurry Pastes: The Pound-Not-Blend PrincipleCurry paste construction
IV · The Method · 6 of 6Next chapter → The Canonical Dishes
Thai cooking is governed by a flavour philosophy before it is governed by technique: every dish balances four primary tastes simultaneously, every paste is built by pounding rather than blending, and every coconut-based preparation turns on the precise moment when cream breaks and fat separates from milk solids. The entries in this chapter move from those governing principles outward through the foundational ingredients, the major paste families, the canonical relishes and dipping sauces, and then the dishes and regional forms that rest on all of the above.
Curry Pastes
Eight entries
Phrik Gaeng Phet — Red Curry Paste / พริกแกงเผ็ด · Phrik Gaeng Keow Wan — Green Curry Paste / พริกแกงเขียวหวาน · Phrik Gaeng Kari — Yellow Curry Paste / พริกแกงกะหรี่
Fermentation Preservation
Nine entries
Pla Raa — Fermented Freshwater Fish / ปลาร้า · Naem — Northern Fermented Pork / แหนม · Sai Krok Isaan — Fermented Pork Sausage / ไส้กรอกอีสาน
Flavour Building
Two entries
Nam prik (Thai relish tradition) · Thai hot and sour soup building (Tom Yum / Tom Kha)
Preparation
Seven entries
Galangal vs Ginger: The Distinction That Matters · Lemongrass: Preparation and Aromatic Release · Kaffir Lime Leaf: Aromatic Principle
Sauce Making
One entry
Nam Jim Sauces: The Thai Dipping Sauce Family
Also in this chapter
100 entries · page 1 of 2
Thompson's Approach: The Philosophy of Thai FoodClosing Entry: Thompson's Core PhilosophyThe Foundation of Thai Flavour: The Four TastesThe Thai Flavour Balance: Salt, Sour, Sweet, HeatThe Four-Flavour Balance: dtam, wan, khem, phetThai Seasoning Sequence — The Four-Stage Method / การปรุงรสไทยTasting and Adjusting: The Thai Cook's Continuous AssessmentThe Mortar and Pestle: Foundation of the Thai KitchenMortar salad techniqueSomtam Technique — The Dtam Motion / เทคนิคการทำส้มตำThai Wok Technique — Press, Don't Toss / เทคนิคการใช้กระทะWok Hei: Understanding and Achieving the Breath of the WokThe Thai Street Vendor: Temperature by Sound and SmokeStreet Food Timing and Workflow: The Thai Cook's Operating PrinciplesDeep-Frying Thai Style: Principles and Temperature ManagementNam Pla — Fish Sauce Grades & Application / น้ำปลาน้ำปลา (Nam Pla): Fish Sauce as FoundationKapi — Shrimp Paste Grades & Application / กะปิShrimp Paste (Kapi): Quality, Brands, and RoastingMakham — Tamarind Processing Techniques / มะขามNam Tan Peep — Palm Sugar Technique / น้ำตาลปีปPrik Thai — Chilli Varieties & Heat Management / พริกไทยPrik Thai Khao — White Pepper in Thai Cooking / พริกไทยขาวRaak Phak Chi — Coriander Root / รากผักชีKha vs Khing — Galangal & Ginger Distinction / ข่า และ ขิงBai Makrut — Kaffir Lime Leaf & Rind Applications / ใบมะกรูดTakhrai — Lemongrass Processing / ตะไคร้Horapha, Krapao, Manglak — Thai Basil Varieties / โหระพา กะเพรา แมงลักKrapao (Holy Basil): Complete Aromatic Profile and Cultural ContextPhak Chi Farang — Saw-Tooth Coriander & Long Coriander / ผักชีฝรั่งKratiam — Garlic in Thai Cooking / กระเทียมHom Daeng & Hom Hua Yai — Shallot vs Onion in Thai Cooking / หอมแดง หอมใหญ่Kratong Thong — Banana Leaf & Pandan Techniques / ใบตอง ใบเตยPandan (Bai Toey): Aromatic Leaf in Thai CookingPandan Leaf (Bai Toey): Aromatic Use and PropertiesThai Herb Architecture — The Flavour Language of Leaves / สมุนไพรไทยThai Aromatic Herbs: Full VocabularyThai Herb and Aromatic PreparationCharring and Roasting Aromatics for Thai PreparationsKhao Khua — Toasted Rice Powder / ข้าวคั่วTua Tod — Thai Fried Legumes & Seeds / ถั่วทอดFried Garlic and Fried Shallots: Thai Condiment CrispsRoasted Chilli Paste (Nam Prik Pao)Taek Man — Coconut Cream Cracking / แตกมันCracking Coconut Cream (Kati)Coconut Milk Technique: Cracking and ReducingCoconut Milk: Cracking, Frying, ReducingCoconut Milk and Coconut Cream: Extraction and Useกะทิ (Kati): Coconut Cream and the Cracking TechniqueKhao Hom Mali — Jasmine Rice Absorption Method / ข้าวหอมมะลิKhao Suay: Jasmine Rice RecipeJasmine Rice (Khao Hom Mali): The Absorption MethodKhao Niew — Glutinous Rice Soaking & Steaming / ข้าวเหนียวKhao Niao: Sticky Rice RecipeNam Sup — Thai Broth Building / น้ำซุปPhong Kari — Toasted Spice Bases in Thai Cooking / ผงกะหรี่พริกแกง (Prik Gaeng): The Curry Paste ArchitectureThai Curry Paste: The Foundations of Paste MakingCurry Pastes: The Pound-Not-Blend PrincipleCurry paste construction