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What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.
Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.
With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.
Thai food is varied and has many dishes, some more famous than others. These include
Tom Yum: Spicy and sour soup.
Gai Pad King (Ginger Chicken)
Pad Thai (Stir Fried thin noodles)
Yum Woon Sen: (Spicy Glass Noodle Salad)
Tom Kha Gai: Chicken in Coconut milk with Galingale.
Gai Pad Met Mamuang: Chicken and cashew nut stir fry.
Pad Pak Loo-um: Mixed vegetables stir fry.
Kow Niao Mamuang: Sticky rice with sweet mango.
Chicken Satay.
Coconut milk is often used as is Ginger, Garlic, Lime Leaves (Kaffir), Galangal, Lemon Grass and Sesame Oil.
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