Thai curry essential ingredients

1 Coriander: The root and stems of the coriander plant have a stronger flavour than the leaves, however, the leaves make a lovely garnish.

2 Kaffir lime leaves: They have a distinct citrus note. When preparing, you can remove the tough centre vein to make them easier to slice and eat.

3 Thai basil: Differs from regular basil because of its distinctly aniseed flavour and purple stem.

4 Lemongrass: Often sold as a large stem about 30cm long, only use the white, tender, thicker part for cooking – usually about the first 4cm.

5 Long green chillies: With a fresh, clean taste similar to capsicum, these have similar heat to red chillies.

6 Long red chillies: Remove seeds and white membrane to reduce the heat.

7 Whole dried red chillies: The process of drying chillies intensifies the flavour.

8 Roasted dried shrimp paste: This stuff is stinky, but it tastes better than it smells and gives an authentic flavour.

9 Palm sugar: Providing a complex flavour reminiscent of caramel, it’s sold either formed into small pieces or a large cylinder you can shave from.

10 Garlic: Buy the firmest heads of garlic, as this is an indication of freshness.

11 Fresh ginger: For best flavour and texture, choose firm, heavy roots with smooth skin and avoid wrinkled pieces.

12 Fresh galangal: Similar-looking to ginger, but with a bit more of a pink tint, this root is peppery in taste. Look for it in Asian grocers and large greengrocers.

13 Shallots: They vary from pink to golden in colour depending on time of year. Sweeter flavour than an onion.

14 Fresh turmeric: Use gloves to prepare this root as it will leave hands yellow. It has fabulous antiinflammatory properties.

15 White peppercorns: These pack more punch than black peppercorns, but if you only have black, use those.

16 Cumin seeds: Buy dried cumin to add warm, earthy, pungent and sweet flavours.

17 Coriander seeds: These fragrant, ribbed pale brown seeds will add warm citrus notes.