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The stem end should not be dried out and shriveled. Store covered loosely in the refrigerator. Mint (Peppermint) Mint’s unique ability to produce a refreshing cooling sensation gives it a star role in the Southeast Asia. It may pack a wallop of flavor yet extensive exposure to heat kills its flavor so it’s usually eaten raw or added at the very last moment. There are two primary varieties: peppermint (more commonly used), which has wrinkled leaves and hard woody stems; while spearmint has smooth darker green leaves and soft edible stems and has a more assertive bite—same as Thai basil.

The variance of the raw ingredients and the use of different equipment requires adaptation to the changing situation in the kitchen. Sometimes it’s good to get ahead. I have provided you with tips for preparing lemongrass, chilies, rhizomes, and peanuts. All of these actually freeze rather well, nothing tastes like fresh, but depending on your location this may be the difference of making something with what you have stored away or not making it at all. For the lemongrass, chilies, rhizomes, if they are whole, I peel them first and place in a thick, air-tight plastic resealable bag.

Robert explains from the beginning, how there is not one defining flavor profile that can describe Thailand’s food. Rather, like all world cuisines, there are regional differences. Read Easy Thai Cooking, follow the recipes, but loosen up in the kitchen, he’s giving you the path to authentic Thai flavors and textures as well as the freedom to enjoy the process of cooking by giving you smart shortcuts (like calling for store-bought items such as curry paste, coconut milk, and tamarind concentrate, if you don’t feel like making your own from scratch).