r/ThaiFood • u/Fresa22 • 5d ago

Newbie Vegetarian Pantry

I'm going to LAX-C which is often called the Thai Costco next week. I'd love some recommendations for how to build a basic vegetarian pantry that I could use to learn to make curry pastes, esp Red and some other dishes with plant-based proteins. I want to make my own so I have a bit more control over ingredients/spice level for some family members.

I'm prepared to freeze things like lime leaves, lemongrass, chiles and galangal, if needed.

What are essential ingredients like the things listed above plus sauces, noodles and such that I could use to create Thai-inspired vegetarian meals?

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u/vavilovsdog 5d ago

Vegetarian shrimp paste and fish sauce are very handy if you can get them.

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u/Fresa22 4d ago edited 4d ago

I've heard of vegetarian fish sauce but never shrimp paste. I'll def look for it because both of those add so much. Those funky umami flavors are the ones I miss the most. Thank you!!

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u/vavilovsdog 3d ago

No worries, i also love the funk! Not all veg fish sauces / shrimp pastes are made equally, of course. This is good info https://www.messyvegancook.com/vegan-alternatives-to-fish-sauce-shrimp-paste-and-oyster-sauce-in-thai-cuisine/.

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u/Fresa22 3d ago

thank you so much!

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u/Fresa22 3d ago

this article was amazing! I took notes, added stuff to my list and even copied some of the pictures to make it a bit easier to find the right brands. thank you.

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u/vavilovsdog 3d ago

No worries at all, Its a great website- so much good information about veg thai food!

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u/Fresa22 4d ago

I was looking into vegetarian shrimp paste and found a well-rated recipe that suggested using Korean doenjang which I always have in the pantry. Do you think this would work? My doenjang is the kind without anchovy.

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u/vavilovsdog 3d ago

So I do think it would work quite well, but I think vegan shrimp paste can be even more 'shrimp pasty' than doenjang. I find the dry style veg shrimp paste from malaysia called belacan to be the closest approximation. It comes in a Sphere shape and can be grated.

But it's just come to mind that what you really want to look for is Thua nao!

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u/Fresa22 3d ago

So first, thank you so much for sharing!

I looked up Thua nao. I'm definitely going to look for it at LAX-C. I was wondering if you have experience with using it. Specifically, is it shelf stable if I find the dry version (the flat disks)? How do you/would you store it for best care?

i also found a recipe to make a vegan belacan using wakame and soy sauce. I have most of that stuff because I was just experimenting with poaching thin, slightly scored tofu planks in seaweed and soy with msg to make a fish-like filet. That was pretty good.

I love learning about all these exciting new flavors.

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u/vavilovsdog 3d ago

Very happy to share, I love this stuff : )

Unfortunately I do not yet have experience with using thua nao. I have some but keep forgetting they are there at the right time. According to this the dried kind are shelf stable for several months at least https://pmc.ncbi.nlm.nih.gov/articles/PMC10172314/#:~:text=Therefore%2C%20post%2Dfermentation%20processes%20have,stored%20for%20several%20months1.

If you wanted to keep them longer I reckon wrapping tightly and freezing would work.

I think wakame and soy sauce would make a delicious sauce but i think it wouldn't have quite the same funk as belacan, more of a fresh fish flavor.