Must-Try Thai Vegetables You’ve Never Heard Of

Thai cuisine is renowned for its vibrant flavors and aromatic ingredients, often showcasing a wide variety of vegetables that might be unfamiliar to many. If you’re looking to expand your culinary horizons, here’s a list of must-try Thai vegetables that you’ve likely never heard of.

1. Thai Basil (Bai Horapa)

Thai basil, or Bai Horapa, is a fragrant herb with a slightly spicy, peppery flavor. It’s essential in many Thai dishes, especially in stir-fries and curries. Unlike sweet basil, Thai basil has a stronger aroma, making it a staple in recipes like Pad Krapow Moo (stir-fried pork with basil). It also holds up well under heat, so adding it to dishes during cooking enhances the overall flavor.

2. Malabar Spinach (Bai Phaak Gai)

Malabar spinach, known as Bai Phaak Gai in Thailand, is not a true spinach but a leafy green vegetable that thrives in hot climates. Its thick, succulent leaves have a slightly mucilaginous texture, making it a perfect addition to soups and stews, providing a unique consistency that complements the dish.

3. Water Spinach (Pak Boong)

Pak Boong, or water spinach, is a versatile and commonly used vegetable in Thai cooking. It has long, hollow stems and tender green leaves. This vegetable is often stir-fried with garlic and oyster sauce or served in soups, allowing it to soak up delicious flavors. Its crunchy texture adds a delightful contrast to many dishes.

4. Thai Eggplant (Makua Tabtim)

Thai eggplant, or Makua Tabtim, is small, round, and greenish-white, offering a crunchy texture and subtle bitterness. Typically used in curries, these eggplants absorb the rich flavors of the sauce while retaining their shape. They add a unique element to dishes such as Green Curry, enhancing both flavor and presentation.

5. Long Bean (Tua Fak Yao)

Long beans have a crisp texture and sweet flavor, making them ideal for salads and stir-fried dishes. In Thailand, they are often used in a traditional dish called Som Tum (spicy green papaya salad) for added crunch. These beans are nutrient-rich and can be easily incorporated into various recipes, lending a fresh touch to your meals.

6. Winged Bean (Tua Pak Deng)

With its unique winged shape, the winged bean is packed with protein and nutrients. This vegetable can be eaten raw in salads, steamed, or stir-fried. It adds an interesting visual and textural component to dishes while also being an excellent source of vitamins and minerals.

7. Bitter Melon (Ampalaya)

Bitter melon, or Ampalaya, is known for its distinct bitterness, which may be off-putting to some. However, in Thai cuisine, it is often stir-fried or cooked in soups to balance its flavor with other ingredients. The health benefits of bitter melon, including its reputation for regulating blood sugar levels, make it worth trying despite its strong taste.

8. Thai Squash (Fak Thong)

Thai squash, or Fak Thong, is a versatile vegetable often used in soups, curries, and side dishes. Its slightly sweet flavor and creamy texture, especially when cooked, make it a favorite in many traditional Thai recipes. It’s rich in nutrients, making it an excellent addition to a healthy diet.

Exploring these unique Thai vegetables can greatly enhance your culinary adventures. They not only bring a burst of flavor to your dishes but also introduce you to a different aspect of Thai culture and cuisine. Next time you're in a Thai market or grocery store, be sure to look out for these ingredients and bring a taste of Thailand into your kitchen!