One of the questions that lands in my inbox more than any other is:
“What brand do you use for that sauce, and does it actually make a difference?”
And cooking friends, I have to be honest with you: Yes, it does.
Sometimes, the secret to getting that authentic Thai flavor isn’t just about your cooking skills. It’s about having the right ingredients in your pantry.
I created this page because I know exactly how that frustration feels. You follow the recipe perfectly. You put in the work. But the result turns out okay because the fish sauce was too salty, or the curry paste was lacking.
I don’t want that for you.
I want you to feel confident that when you cook my recipes, it’s going to taste right.
So, consider this a peek inside my real-life cupboards.
I’ve linked the exact products I use here so you don’t have to waste your time hunting down the right brands or second-guessing yourself in the grocery aisle!
Just so you know, I only link to things I actually have in my own kitchen. If you buy through these links, I might earn a small commission at no extra cost to you, which helps me keep the recipes coming!
This brand is significantly thicker and less salty than the Chinese-style brands found in US grocery stores. It gives you that rich, glossy glaze and authentic umami punch without watering down your sauce.
This “Thin” soy sauce is lighter in color but sharper in saltiness. It seasons your curries and stir-fries perfectly without turning the whole dish a murky brown color. It’s the baseline flavor for almost every savory Thai dish.
If you’ve ever made Pad See Ew or Pad Kee Mao at home and wondered why your noodles looked pale and sad, this is the missing ingredient.
What it does: This isn’t for saltiness; it’s also for color. It has a thick, molasses-like consistency that coats rice noodles in that glossy, deep caramelized brown color you see at street stalls.
Flavor Profile: It adds a subtle, smoky sweetness that balances out the spicy chilies in your wok.
My top recommendation: If you only buy one thing today, make it this specific fish sauce.
This is widely considered the “highest quality” fish sauce in Thailand because it is naturally fermented for two years. It has a smoother, rounder taste compared to cheaper brands (which can be harsh and super salty). Because it’s so smooth, it’s perfect for uncooked dipping sauces (Nam Jim) where the raw flavor really shines.
If you’ve ever felt like your homemade stir-fry is missing “something” even though you added soy sauce, this is likely the missing link. Think of it as the Thai version of Maggi seasoning. It is savory, slightly saltier, and packs a massive umami punch that regular soy sauce just doesn’t have.
This is the Thai answer to Miso, but with a distinct, chunky texture and sharper saltiness. It contains whole fermented soybeans that add little bursts of salty, funky richness to your wok. It’s very salty, so a little goes a long way!
Real tamarind can be a mess to prep (soaking, straining, seeds…). This concentrate gives you that deep, fruity sourness instantly without the kitchen disaster.
In Thai cooking, sugar isn’t just for dessert. It’s used to “round off” the heat from chilies and the salt from fish sauce. Unlike white table sugar which is just “sweet,” palm sugar has a rich, smoky caramel depth.
This is the most versatile jar in my pantry. If your Tom Yum soup tastes like “hot water,” this is what you’re missing. A single tablespoon added to a stir-fry or soup adds a layer of “cooked all day” flavor in about five seconds.
When you first open this jar, the “funk” is strong, but don’t worry! That’s exactly what you want. Once this hits a hot pan or gets pounded into a curry paste, that strong smell turns into a deep, savory, “seafood-umami” that you can’t get from anything else.
Most supermarket coconut milk is full of “gums” and thickeners that make it chalky. Aroy-D is the gold standard for a reason. It is 100% coconut and water. It separates naturally, which allows you to “crack” the cream to fry your curry paste (the secret to a fragrant curry).
Curry pastes
Mae Ploy Green Curry Paste, Authentic Thai Green Curry Paste for Thai Curries & Other Dishes, Aromatic Blend of Herbs, Spices & Shrimp Paste, (14oz Tub) (25469)
Mae Ploy Red Curry Paste, Authentic Thai Red Curry Paste For Thai Curries And Other Dishes, Aromatic Blend Of Herbs, Spices And Shrimp Paste, No MSG, Preservatives Or Artificial Coloring (14oz Tub)
Mae Ploy Thai Yellow Curry Paste for Restaurant-Quality Curries, Aromatic Blend of Herbs, Spices & Shrimp Paste, No MSG, Preservatives or Artificial Coloring (14oz Tub)
Mae Ploy Panang Curry Paste, Authentic Thai Panang Curry Paste for Thai Curries & Other Dishes, Aromatic Blend of Herbs, Spices & Shrimp Paste, No MSG (14 oz Tub)
Mae Ploy Massaman Curry Paste, Authentic Thai Masaman Curry Paste For Thai Curries And Other Dishes, Aromatic Blend Of Herbs, Spices And Shrimp Paste (14 oz Tub)
Mae Ploy Red Curry Paste, Green Curry Paste and Yellow Curry Paste Set. Great Cooking gifts
Mae Ploy Green Curry Paste, Authentic Thai Green Curry Paste for Thai Curries & Other Dishes, Aromatic Blend of Herbs, Spices & Shrimp Paste, (14oz Tub) (25469)
Mae Ploy Red Curry Paste, Authentic Thai Red Curry Paste For Thai Curries And Other Dishes, Aromatic Blend Of Herbs, Spices And Shrimp Paste, No MSG, Preservatives Or Artificial Coloring (14oz Tub)
Mae Ploy Thai Yellow Curry Paste for Restaurant-Quality Curries, Aromatic Blend of Herbs, Spices & Shrimp Paste, No MSG, Preservatives or Artificial Coloring (14oz Tub)
Mae Ploy Panang Curry Paste, Authentic Thai Panang Curry Paste for Thai Curries & Other Dishes, Aromatic Blend of Herbs, Spices & Shrimp Paste, No MSG (14 oz Tub)
Mae Ploy Massaman Curry Paste, Authentic Thai Masaman Curry Paste For Thai Curries And Other Dishes, Aromatic Blend Of Herbs, Spices And Shrimp Paste (14 oz Tub)
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Because we grow our own rice in our fields, I’m lucky enough to never have to buy it at a store. However, I know that finding that same “fresh-harvest” quality in a grocery aisle can be a struggle. If I couldn’t grow my own, these are the only brands I would trust to bring that authentic, fragrant Thai soul to your table.
If your rice smells like “nothing,” you’re using the wrong bag. Real Hom Mali Jasmine rice is prized for its natural, popcorn-like aroma that fills your entire house while it cooks.
Three Ladies is the gold standard because these noodles stay “al dente.” They soak up all the tamarind sauce and lime juice without becoming a tangled, soggy mess.
Unlike rice noodles, these “Glass” noodles become completely transparent and incredibly bouncy when cooked. They are made from mung bean starch, which means they don’t get heavy or “bready.” They are the absolute best choice for Yum Woon Sen (Thai Glass Noodle Salad) because they soak up lime juice and chili dressing like a sponge.
These are the ultra-thin, delicate noodles you’ll find in everything from fresh spring rolls to crispy Mee Krob. They have a neutral flavor that lets your vibrant Thai herbs and spices take center stage. Because they are so thin, they provide a beautiful, delicate texture that feels much lighter than a standard noodle dish.
ChefSofi Mortar and Pestle Set – 6 Inch – 2 Cup Capacity – Unpolished Heavy Granite for Enhanced Performance and Organic Appearance – Included: Anti-Scratch Protector
Best Used For: Som Tum (Papaya Salad) and light bruising of herbs. The deep earthenware bowl and lightweight wooden pestle are designed for speed and “bruising” rather than pulverizing. It allows you to toss and lightly crush ingredients—like green beans and tomatoes, without turning them into a complete liquid.
Best Used For: Hand-made curry pastes, grinding dry spices, and making pesto. This is a heavy-duty tool meant for “pulverizing”. The weight of the unpolished granite does the hard work for you, breaking down tough fibers like lemongrass, galangal, and dried chilies into a smooth, fine paste. If you want to make your own curry paste from scratch, this is the one you need.
Best Used For: Som Tum (Papaya Salad) and light bruising of herbs. The deep earthenware bowl and lightweight wooden pestle are designed for speed and “bruising” rather than pulverizing. It allows you to toss and lightly crush ingredients—like green beans and tomatoes, without turning them into a complete liquid.
ChefSofi Mortar and Pestle Set – 6 Inch – 2 Cup Capacity – Unpolished Heavy Granite for Enhanced Performance and Organic Appearance – Included: Anti-Scratch Protector
Best Used For: Hand-made curry pastes, grinding dry spices, and making pesto. This is a heavy-duty tool meant for “pulverizing”. The weight of the unpolished granite does the hard work for you, breaking down tough fibers like lemongrass, galangal, and dried chilies into a smooth, fine paste. If you want to make your own curry paste from scratch, this is the one you need.
Carbon steel is the gold standard because it heats up incredibly fast and develops a natural, non-stick patina over time. Unlike heavy cast iron, it’s lightweight enough to toss your noodles with one hand like a pro. It sears vegetables and meats instantly, locking in crunch and smoky flavor without making them soggy. It is the most hardworking tool in my kitchen.
