“There is rice in the fields and fish in the water.”– Thai saying
Sawasdee! Welcome! The most well-known cuisine from Southeast Asia is from Thailand. Thai food bursts with contrasting hot, sweet, sour, and salty flavors. The Thai have taken some of the best ideas from the cooking of Malaysia, China, and India and added their own zesty spirit and love of raw, crunchy, aromatic, and colorful to create a cuisine that is unmatched in its combination of lightness and seductive earthiness. Thai cuisine is also known for its use of fresh herbs and spices, especially lemongrass, galangal, chilies, basil, cilantro, and mint. These herbs and spices add a unique flavor and aroma to Thai dishes. The cuisine of Thailand has an interesting history and influences.
Fish sauce is the primary cooking liquid and is also used in table sauces such as Naan Prik Pla and Prik Dong. Rice is at the center of every meal. Thailand’s delicately floral jasmine rice sets Thai rice apart. It’s no wonder Thailand is the leading rice producer in the world. Thai food can be really hot and many dishes in the south use small hot red peppers in huge quantities. Coconut milk softens the heat while tamarind adds piquancy. Generally, hot dishes are balanced with mild ones. Mountains of raw vegetables like mint, lettuce leaves, long beans, and bean sprouts are always present. Rice noodles are eaten in enormous quantities, especially at lunchtime. There are endless variations of rice noodles in Thailand.
Thai cuisine is also a delicious and healthy way to eat. It is full of fresh vegetables, lean proteins, and healthy fats. The cuisine is also relatively low in calories and fat, making it a good choice for people who are trying to lose weight.
Notable Dishes – Khai Look Kaey (son-in law eggs), Ma Uon (“Galloping Horses” pork-stuffed tangerine sections), Tom Yum Koong (hot & spicy shrimp soup), Yum Ma Muang (green mango salad), Kwa Brio Wan (sweet & sour cucumbers), Laab (spicy beef salad), Kaeng Pet Kai (chicken red curry), Kaeng Kiew Warn Koong (green curry with shrimp), Kaeng Hunglay (Burmese-style pork curry), Kai Pad Bai Kaprow (ground chicken with peppers and holy basil), Tom Som Pla (fish steamed with lemongrass), Pad Thai (sautéed noodles), Mee Krob (sweet puffed rice noodles with meats), Kao Pad Saparod (pineapple fried rice), Kluay Tord (banana fritters),Khao Niaow Ma Muang (mango sticky rice) Cha Yen (Thai iced tea).