Thai garlic, is smaller and less pungent than regular garlic. The purple tinted skin is thinner and sometimes left on.

Garlic is used ubiquitously in Thai cuisine, pounded into many of the curry pastes, cooked in stews, used in meat marination, in salad dressings, in relishes, pickled and deep fried.

Deep fried garlic

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: