In Thailand, chillies are frequently used instead of the pepper more commonly found in European cooking. Chillies contain the "spicy substance" capsaicin, which helps to activate the metabolism and stimulates the overall mood and well-being. In addition, chillies are considered a natural antibiotic with an anti-inflammatory effect.
The basic types of curry paste are red, green, yellow and phanaeng. The main ingredients of all types of curry paste are chillies, shallots, garlic, lemon grass and various spices. The colour of the curry paste is a result of which colours and quantities of chillies are being used. A curry paste is the base of every Thai curry, and depending on its taste, it goes well with vegetables, meat, fish or fruits.
Coconut milk only contains half as many calories and only half as much fat as cream. It is rich in polyunsaturated fatty acids. Many polyunsaturated fatty acids cannot be produced by the body itself and therefore have to be provided via the food intake. They are also known as vitamin F, essential fatty acids or "good" types of fat.
Coriander is also known as the parsley of Asia and is used in many Thai dishes. Its Thai name is "pak chi".