Definition: Oil is required for nearly all Thai dishes. Thai cooks commonly use coconut or palm oil which have a low-smoke rate and do not break down quickly. They are also surprisingly healthy if purchased organic and non-GMO. Other good alternatives include safflower, sunflower, corn, peanut, and other nut oils. Note that olive oil should not be used for high-temperature frying (including stir-frying), as it breaks down easily and may even turn toxic. (Enjoy olive oil at room temperature in salads and with breads, or for roasting vegetables at oven temperatures under 300 degrees).