Using Aroma and Color as Culinary Clues

Thais pay attention to smells, both as a sensual pleasure and as vital information for the cook. Aromas matter, from the scent of jasmine garlands and incense at the temple to the inviting fragrance of fresh basil and cilantro tossed onto a bowl of curry or noodles in soup. In the cuisine of Thailand and its Southeast Asian neighbors, numerous ingredients, including lemongrass, galanga, wild lime leaves, and garlic, serve an aromatic function as well as a flavoring one. Cultivate your olfactory awareness as you cook Thai food. Take note of the satisfying scent of sizzling garlic, the sweet essence of coconut milk after it simmers a bit, the brassy aroma of curry paste when it surrenders its raw edge to the persuasive heat of oil or coconut cream. It’s pleasing and it gives you hints on what to do next.