Strainer - This is handy for straining liquids and grease from many foods.
Coconut Grater - Since coconut is used so extensively in Thai cooking, this utensil is almost a necessity, and it is used by every housewife.
Chopping Block - Wooden block for cutting meats and fish.
Cleaver - This large knife is used to chop, slice and dice the meats and the vast array of vegetables and herbs in Thai cooking.
Glutinous Rice Basket - This tightly woven basket keeps sticky rice warm and moist, preserving it for a surprisingly long time without refrigeration.
Mortar and Pestle - The mortar is made of crude earthenware, stone or hardwood, and is deep with a weighted base. The pestle is chunky. They are specially designed to cope with the moist curry pastes, and for bruising lemon grass, citrus rind, garlic and coriander roots.
Skewer - Usually made of bamboo. One end of the skewer is sharp and pointed, and meat and vegetables can be speared on it and cooked in shish-kebob style.
Wok - This is easier to clean and distributes heat more evenly than a conventional frying pan. It is also less likely to be damaged. Used for conventional frying, stir-frying and deep-fat frying.
Spatula - Made of wood or metal with a wooden handle, used for stir-frying in the wok.
Coconut Shell Spoon - A simple spoon with a wooden handle, which comes in many sizes. There are also similar utensils made with halves of coconut shells, used as ladles.
Curry Pot - This clay pot has large handles on the sides that curve up above the level of the lid, which makes it easy to carry. As the name implies, it is used for the large variety of curries which the Thai people enjoy.
Steamer - This is made of clay or aluminum, and fits atop the mouth of the charcoal burner. Since Thais eat rice with every meal, a steamer is no luxury, but a part of every kitchen. (In fact, in Thai, the verb “to eat” is “gin kao” which literally means “to eat rice”)