Ingredients

Thai garlic has small cloves covered with a peel that is not tough. Its fragrance is stronger than that of large-cloven garlic. In making fried garlic, the peel is usually not removed entirely so that only the flesh remains. Some of the peel is left on the clove, for it is in the peel that the fragrance resides.
Garlic with thick skin is used more extensively in Thai recipe than thin skin varieties because it is more aromatic.
Garlic is an ingredient in all types of curries as well as of stir-fried and deep-fried dishes. The fragrance of garlic is one hallmark of Thai cooking.
Garlic is also used raw. Thin slices are mixed with chili and fish sauce and used as a garnish by those who like their food hot.