—one of our favorite resources on the cuisine, to be sure—is"simple" by name, it certainly doesn’t shy away from bold flavors and time-honored techniques.
In the book, Punyaratabandhu shares a selection of her family’s most-beloved Thai recipes, many of which don’t require anything more than supplies you’ve already got in your pantry. However, a few dishes do require stocking a few special ingredients—common pantry items in Thai cuisine, but maybe ones that are a bit harder to find elsewhere.
, dried and hardened brown sugar can be grated or melted just the same. Readily-available coconut sugar is also an option.These are “not even close to being interchangeable in the minds of Thai cooks,” writes Punyaratabandhu—but we’re going to tell you to do it anyway because these leaves are among the most difficult Thai ingredients to source.
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