Thai fried garlic: preparation, use and storage
- Jun 13
- 4 min read
Updated: Jun 15
Why is Thai fried garlic so widely used?
Thai fried garlic and garlic oil are used in a wide range of Thai dishes. They are commonly added to noodle soups, rice soups, steamed wontons and appetisers, but also to stir-fried vegetables and other everyday dishes.
In Thailand, fried garlic is often prepared in advance and kept in the refrigerator for daily use. A spoonful of fried garlic and a little garlic oil can add extra flavour to a bowl of noodles, enrich a broth or provide the finishing touch to a simple vegetable dish.
Before learning how to make Thai fried garlic, let's take a look at the different types of garlic used in Thailand and why some are better suited to this preparation than others.
The two types of garlic used in Thailand
If you visit a Thai market, you will usually come across two different types of garlic. The first is the large-cloved garlic commonly sold as whole bulbs, similar to the garlic found in most Western supermarkets and greengrocers.
The second is a small-cloved variety that is often sold loose in markets, with the cloves already separated. Its flavour is slightly milder and its skin is much thinner. When fried, the skin becomes crisp and can be eaten along with the garlic itself. This is the variety most commonly used to make Thai fried garlic.
When using these small cloves, there is usually no need to peel them. Simply crush them lightly in a mortar and pestle to open the cloves and ensure even cooking during frying.
Thai fried garlic recipe
Ingredients
Garlic, finely chopped or roughly crushed
Oil for frying
Method
If you are using the small-cloved garlic commonly found in Thailand, crush it lightly using a mortar and pestle. There is no need to remove the skin, as it will become crisp during frying. If you are using regular large-cloved garlic, roughly chop it with a knife.
Heat a sufficient amount of oil in a saucepan or small frying pan. Add all the garlic at once and stir continuously to ensure even cooking. Fry until the garlic is evenly blond and begins to turn a light golden colour.
As soon as the garlic reaches this stage, immediately pour the contents of the pan through an oil filter or a sieve placed over a bowl to collect the oil. Separating the garlic from the oil stops the cooking process immediately and prevents the garlic from continuing to brown from the residual heat.
Serve the fried garlic with some of its fragrant garlic oil. Allow approximately one to two teaspoons of fried garlic and oil per person.
If you cannot find Thai garlic
The small-cloved garlic commonly used in Thailand is not always easy to find outside the country. If it is unavailable, simply use regular large-cloved garlic instead. Try to cut or chop it into pieces of a fairly uniform size so that everything cooks evenly.
Avoid chopping the garlic too finely. Very small pieces brown extremely quickly and can easily become bitter. Slightly larger pieces give you more control during frying and make it easier to achieve a crisp, evenly cooked result.
Tips for making perfect Thai fried garlic
The main risk when making Thai fried garlic is overcooking it. Properly fried garlic should be golden in colour. Once it starts to turn brown, it can quickly develop an unpleasant bitterness.
For consistent results, it is best to pour the entire contents of the pan into a sieve or oil filter as soon as the garlic reaches the desired colour. Separating the garlic from the hot oil immediately stops the cooking process and prevents the garlic from continuing to brown due to the residual heat.
How to use and store fried garlic
Uses
Fried garlic is used in a wide variety of Thai recipes.
It is commonly found in:
Thai noodle soups,
rice soups and congee,
many appetisers, including steamed wontons such as khanom jeep,
stir-fried vegetables such as asparagus or Chinese broccoli (gai lan).
The fragrant garlic oil served alongside the fried garlic is particularly valued in soups. Just a small amount can add extra depth and richness to a broth.
Storage
Fried garlic keeps very well in the refrigerator. In Thailand, it is common to prepare a large batch and store it in small glass jars for several weeks. You can store the garlic together with its oil or keep them separate, depending on how you intend to use them.
Do not discard the cooking oil. Infused with the flavour of garlic, it makes an excellent seasoning for soups, steamed vegetables and many everyday dishes.
Other essential Thai cooking techniques and preparations
Thai cuisine relies on a wide range of basic preparations that form the foundation of more elaborate recipes. To explore Thai cooking in greater depth, you may also be interested in our other tutorials and preparation guides:
These techniques and basic preparations are used in many traditional Thai recipes and provide a better understanding of the ingredients and methods that underpin Thai cuisine.
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