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How to Cook dishes from Thailand
Thai food offers many delicious dishes flavored with spices, lemon-grass or coconut
- although different regions of Thailand,
each tend to have their own preferred ingredients - for example, coconut milk and turmeric in the South, and lime
juice in the Northeast.
No matter what part of the country a dish is from, all
Thai dishes or meals aim to achieve a balance between fundamental flavors common to the cuisine:
spicy hot, sour, sweet and salty, as well as optionally bitter.
Rice forms an important and fundamental part of Thai food, and jasmine rice (which is native to
Thailand) is used in many
dishes as well as being served plain.
Some popular Thai recipes and dishes include:
- Gai pad khing - Fried chicken with vegetables and sliced ginger.
- Green curry - A curry flavored with coconut, green chillies, and Thai basil,
containing vegetables and chicken or fish.
- Pad see ew - Noodles stir-fried with thinly sliced pork or chicken,
and flavored with fish sauce.
- Pad Thai - Fried rice noodles with fish sauce, sugar, lime or tamarind, peanuts and egg,
mixed with chicken, tofu or seafood.
- Red curry - A very hot curry made with plenty of red chillies.
- Satay - Originally from Indonesian cuisine
(where it is known as "Sate")
satay has also become a popular
dish in Thailand.
Satay is grilled meat (usually chicken or pork), usually on skewers,
served with cucumber salad and a peanut sauce.
- Som tam - Grated papaya salad. There are several
variations: the salad can be served with salted black crab,
with peanuts,
shrimps and palm sugar, or with salted fish, eggplant,
and long beans.
- Tom yam - A hot and sour soup made with seafood (often shrimp) or
chicken.
- Yellow curry - A curry that is colored using fresh turmeric (hence its yellow
color), and also containing black mustard seeds, cumin, nutmeg, brown sugar,
kaffir lime leaves, lime juice, coconut milk and fish sauce.
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