Pla Pao

Buy fresh herbs on the day if possible. Choose fragrant lemongrass, firm galangal, glossy chillies, good fish sauce and coconut milk with coconut extract high on the label.

Thai food depends on fresh aromatics and balanced seasoning. If one ingredient is unavailable, adjust with lime, fish sauce, sugar and herbs rather than making the dish flat.

The common mistake is treating Thai food as only spicy. Build sour, salty, sweet and aromatic notes first, then add heat gradually.

Taste at the end and adjust in small increments. Slice meat across the grain for tenderness, keep herbs for the final minute, and avoid boiling lime juice for long.

Cooked proteins should be just done: prawns opaque, chicken 74°C in the thickest piece, pork tender and fish flaking cleanly. Sauces should taste slightly bold because rice softens them.

Serve in shallow bowls or warm plates with herbs high on the dish, sauce visible and rice or noodles arranged neatly rather than buried.

Prep aromatics, sauces and pastes ahead, but cook seafood, noodles, herbs and crunchy toppings close to serving.

Cool quickly and refrigerate in a sealed container for up to 2 days. Salads and fried foods are best eaten fresh. Reheat curries and soups gently to a simmer. Reheat fried foods in a 180°C oven or air fryer for 5-8 minutes. Avoid microwaving noodles for too long.