Preparing your own curry dishes at home is really satisfying, both in terms of having created something tasty yourself and because the aroma of curry cooking has to be one of the best ever. However, before preparing your own curry dishes at home, here are a few essential Thai curry ingredients you will need in your store cupboard or fridge.

Lemongrass: You can get this minced in jars or powdered but frankly, it tastes nothing like the fresh sort, which does last quite well in the freezer. If you're using fresh lemongrass, cut off the root and top of the stalk then peel off the tough outer layers and chop. You can use the rind of half a lemon per stalk, if you can't get lemongrass.

Galangal: This is a root which looks similar to fresh ginger, which you can use in its place if you wish. To use, peel and slice, chop or grate.

Kaffir lime leaves: These are smooth dark green leaves and may be used whole or julienned. If you can't buy them, use one and a half teaspoons of finely grated lime zest.

Palm sugar: This is sold in blocks and has a slightly caramelised flavour; you can substitute it for a mix of Demerara and caster sugar.

Fish sauce (nam pla): This clear thin brown sauce has a mild salty flavour and can't really be substituted but it is readily available in supermarkets and Asian grocery stores.

Thai basil (holy basil): This herb has a slightly deeper colour and flavour than ordinary sweet basil but you can use that if you want to.

Chillies: Thai recipes usually call for small hot birdseye chillies but if you can't stand the heat, any red chilli will do. Dried chillies can also be used.

Coriander: This fresh herb is available anywhere.

Coconut Milk and Cream: Found in cans or cartons. The cream is the thick layer that forms on top of the milk. Don't mix up coconut milk with the thin liquid found inside a fresh coconut.

Mint: Thai mint has a similar flavour to spearmint but any mint will do.

Shrimp paste: This can be found in cans or jars and it has a salty, fishy flavour. If you can't get shrimp paste, you can use additional fish sauce in your recipe but bear in mind that your sauce will end up looser than when using a paste.

Tamarind: Readily available these days, tamarind comes in blocks from which a chunk can be torn and dissolved in warm water. Ready mixed tamarind paste can also be found in jars.

Curry paste: Red and green curry paste is available in jars.

You probably have most of the alternative ingredients at home already or you can easily get them in your local supermarket so preparing your own curry dishes won't be a problem even if you can't get the authentic Thai curry ingredients.