Introducing other Aromatic Herb and Spices in Thai cuisine There are some key ingredients that give Thai food it's distinctive aroma, depth and layers of flavour. Lemongrass, galangal, lime (rind and leaves), coriander leaves, sweet Thai basil leaves and garlic are used in one way or another is all Thai dishes.

Lemongrass in Thailand is called takhrai (ตะไคร้).

Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done. Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.

When it comes to Thai cooking, the lower portion of the stalk of the lemongrass is widely used as a herb in Thai cuisine. It is typically cut or chopped to form marinades, soups, or stir-fries. It serves as an added ingredient in curries, fish, poultry, beef, and seafood dishes. It can even be used for brewing tea.