Charring and Roasting Aromatics for Thai Preparations

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The direct charring of shallots, garlic, ginger, and galangal over a naked gas flame or in a dry cast-iron pan — the technique that appears in dozens of Thompson's paste, curry, soup, and salad preparations and that consistently produces a depth of flavour completely different from raw or softly cooked equivalents. The char is not a mistake to be avoided but a flavour element to be achieved deliberately. Thompson identifies this technique as one of the most important distinctions between authentic Thai preparation and simplified Western Thai cooking — the charred aromatics' Maillard compounds and smoky phenolics underpin the flavour of major preparations.

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