THAI SWEET BASIL (Horapha)
A variety of the sweet basil with a taste of anise. It is used in different curries such as red and green curry and often also served separately.
HOLY BASIL (Ka Prao)
we use the green leaves for stir fried dishes.
CORIANDER OR CILANTRO (Phak Chi)
The leaves are seen often as a garnish with many Thai dishes. It is indispensable for Tom yam soup.
CHIVES (Gui Chai)
Chinese chives or garlic chives have flat dark green leaves with white flowers. Stir-fried with Pad Thai dishes or eat them raw.
SWEET EGGPLANTS (Makhuea Pro)
About the size of a ping pong ball, these eggplants are used in curries or stir-fries, but they are also eaten raw with Chilli dips.
BIRD'S EYE CHILLI (Phrik Khi Nu)
This small chilli is one of the spiciest and used extensively in Thai cooking. 
GALANGAL (Kha)
The perfume-like scent and flavour of the galangal root is characteristic for many Thai curries and spicy soups.
THAI GINSENG (Krachai)
This root has a slightly medicinal flavour and is used in certain fish dishes and curries.
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