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Thai seafood curry
Thai seafood curry
Tom yum goong
Tom yum goong

Thai cuisine refers to typical foods, beverages, and cooking styles common to the country of Thailand. Tom yum (ต้มยำ tôm jɑm also sometimes romanized as tom yam or dom yam) is a Soup originating from Thailand. The Kingdom of Thailand (ˈtaɪlænd ราชอาณาจักรไทย, râːtɕʰa-ʔaːnaːtɕɑ̀k-tʰɑj Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set The Kingdom of Thailand (ˈtaɪlænd ราชอาณาจักรไทย, râːtɕʰa-ʔaːnaːtɕɑ̀k-tʰɑj Thai Cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). Flavor or flavour is the sensory impression of a Food or other substance, and is determined Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set Northern Thailand, one of the 5 regional groups of Thailand, usually describes the area covered by 17 provinces Isan ( Isan /อีสาน also written as Isaan Isarn Issan or Esarn is the northeast region of Thailand. Central Thailand (Central Plain is a region of Thailand, covering the broad alluvial plain of the Chao Phraya River. Southern Thailand is a distinct region of Thailand, connected with the Central region by the narrow Kra Isthmus. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan Coconut milk is a sweet milky white cooking base derived from the meat of a mature Coconut. Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae Lime is a term referring to a number of different fruits (generally Citruses, both Species and hybrids, which are typically round green to yellow

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive Fish sauce is a Condiment that is derived from fish that have been allowed to ferment. Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada. For a topic outline on this subject see List of basic Australia topics. New Zealand is an Island country in the south-western Pacific Ocean comprising two main landmasses (the North Island and the South Island The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located The United States of America —commonly referred to as the Country to "Dominion of Canada" or "Canadian Federation" or anything else please read the Talk Page

Contents

Serving

Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao (Thai: ข้าว) with many complementary dishes served concurrently. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and

Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. Jasmine rice ( ข้าวหอมมะลิ; kao hom mali) sometimes known as Thai fragrant rice, is a long-grain variety of Rice that has This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan Stir frying is an Umbrella term used to describe two fast Chinese cooking techniques chǎo ( 炒) and bào ( 爆) The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Lime is a term referring to a number of different fruits (generally Citruses, both Species and hybrids, which are typically round green to yellow Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang (Thai: ข้าวราดแกง), a popular meal when time is limited. Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and Sticky rice (khao neow, Thai: ข้าวเหนียว) is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. Glutinous rice ( Oryza sativa var glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.

Noodles, known in much of Southeast Asia by the Chinese name kwaytiow (Thai: ก๋วยเตี๋ยว), are popular as well but usually come as a single dish, like the stir-fried Pad Thai (Thai: ผัดไทย) or noodle soups. Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and Pad Thai (or Phad Thai, ผัดไทย pʰàt tʰāj " Thai style frying" is a dish of stir-fried Rice noodles with eggs, Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rua (Thai: ก๋วยเตี๋ยวเรือ), a sour and spicy rice noodle soup. Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and

There is a uniquely Thai dish called nam prik (Thai: น้ำพริก) which refers to a chile sauce or paste. Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. A pestle and mortar is a Tool used to crush grind and mix substances It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.

Thai food is generally eaten with a fork and a spoon. As a piece of Cutlery or Kitchenware, a fork is a tool consisting of a handle with several narrow tines (usually two three or four on one end A spoon is a Utensil consisting of a small shallow bowl at the end of a handle used primarily for serving and eating Liquid, or semi-liquid foods and solid foods Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to push food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.

Often Thai food is served with a variety of spicy condiments to embolden dishes. This can range from dried chili pieces, or sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.

Ingredients

The ingredient found in almost all Thai dishes and every region of the country is nam pla (Thai น้ำปลา), a very aromatic and strong tasting fish sauce. The Thai Alphabet (อักษรไทย àksŏn thai) is used to write the Thai language and other minority languages in Thailand Fish sauce is a Condiment that is derived from fish that have been allowed to ferment. Shrimp paste, a combination of ground shrimp and salt, is also extensively used.

Thai dishes in the Central and Southern regions use a wide variety of leaves rarely found in the West, such as kaffir lime leaves (Thai ใบมะกรูด). The kaffir lime ( Citrus hystrix DC, Rutaceae) also known as kieffer lime and limau purut is a type of lime native to Indonesia The Thai Alphabet (อักษรไทย àksŏn thai) is used to write the Thai language and other minority languages in Thailand The characteristic flavour of kaffir lime leaves' appears in nearly every Thai soup (e. g. , the hot and sour Tom yam) or curry from those areas. Tom yum (ต้มยำ tôm jɑm also sometimes romanized as tom yam or dom yam) is a Soup originating from Thailand. It is frequently combined with garlic, galangal, lemon grass, turmeric and/or fingerroot (krachai), blended together with liberal amounts of various chillies to make curry paste. Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. The Galangal plant or Blue Ginger is a Rhizome with culinary and medicinal uses (Thai Ka (ข่า Malay lengkuas (Alpinia galangal Traditional Mandarin Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. Fingerroot ( Boesenbergia rotunda) also known as Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia. Fresh Thai basil is also used to add fragrance in certain dishes such as Green curry. Thai basil is a Cultivar group of Basil. It has a more assertive taste than many other sweet basils Green curry (แกงเขียวหวาน literally sweet green curry) is a variety of Curry in Thai cuisine. Other typical ingredients include the small green Thai eggplants, tamarind, palm and coconut sugars, lime juice, and coconut milk. The Thai eggplant (มะเขือ makʰɯːa also known as Kermit eggplant is a variety of Eggplant used primarily in Thai cuisine. This article refers to the tree For other uses see Tamarindo (disambiguation. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. JUICE is a widely used non-commercial Software package for editing and analysing phytosociological data Coconut milk is a sweet milky white cooking base derived from the meat of a mature Coconut. A variety of chilies and spicy elements are found in most Thai dishes.

Other ingredients also include pahk chee (cilantro or coriander), rahk pahk chee (cilantro/coriander roots), curry pastes, pong kah-ree (curry powder), si-yu dahm (dark soy sauce), gung haeng (dried shrimp), pong pa-loh (five-spice powder), tua fahk yao (long beans or yard-long beans), nahmahn hoi (oyster sauce), prik Thai (Thai pepper), rice and tapioca flour, and nahm prik pao (roasted chilli paste). Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Five-spice powder is a seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking &mdash Sweet, Sour, bitter Tapioca is a flavorless colorless odorless Starch

Although broccoli is often used in Asian restaurants in the west in pad thai and rad na, it was never actually used in any traditional Thai food in Thailand and is still rarely seen in Thailand. Broccoli is a plant of the Cabbage family Brassicaceae (formerly Cruciferae Usually, gailan is used. Kai-lan, also known as Chinese broccoli or Chinese kale, is a slightly bitter Leaf vegetable featuring thick flat glossy blue-green leaves with thick

Famous dishes

Many Thai dishes are familiar in the West. In many dishes below, different kinds of protein can be chosen as the ingredient, such as beef, chicken, pork, duck, tofu or seafood.

Breakfast dishes

Individual dishes

Pad Thai (close up)
Pad Thai (close up)

Central Thai shared dishes

Tod man pla krai with dipping sauce
Tod man pla krai with dipping sauce
Massaman curry
Massaman curry

Northeastern shared dishes

(See also Cuisine of Laos)

Som tam
Som tam

Desserts and drinks

Mo Geng, a cake mainly made of eggs
Mo Geng, a cake mainly made of eggs

Coconut is a main ingredient in desserts, in particular the milk and the shredded coconut pieces. Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and Thai tea (also known as Thai iced tea) or "cha-yen" (ชาเย็น when ordered in Thailand, is a drink made from strongly-brewed Black tea[http Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and The Coconut Palm ( Cocos nucifera) is a member of the Family Arecaceae (palm family The coconut milk is used in a lot of dishes as the soup or base and some of the desserts are rolled in shredded coconut for taste and look. Coconut milk is a sweet milky white cooking base derived from the meat of a mature Coconut. These are some of the desserts that contain coconut:

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Variations

Fried Giant water bugs
Fried Giant water bugs

Throughout the country there are many interpretations and variations on these common dishes. Rice flour (also called Mochiko, in Japanese and Prinic Un in Turkish is a form of Flour made from finely milled Rice. See also Mangifera caesia The jackfruit ( Artocarpus heterophyllus) is a species of Tree of the mulberry family ( Moraceae) Glutinous rice ( Oryza sativa var glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice Taro (from Tahitian or other Polynesian languages) more rarely kalo (from Hawaiian) and gabi in The Philippines, is a The Kingdom of Thailand (ˈtaɪlænd ราชอาณาจักรไทย, râːtɕʰa-ʔaːnaːtɕɑ̀k-tʰɑj The Culture of Thailand is heavily influenced by Buddhism. Other influences have included Hinduism, conflict and trade with Southeast Asian neighbors such as Thai dance (รำไทย Ram Thai or th ระบำ Rabam) is the main Dramatic art form of Thailand. Thai hand puppets ( Thai: hun lakhon lek or hun lek for shorter; หุ่นละครเล็ก หุ่นเล็ก are a variety Traditional Thai musical instruments (เครื่องดนตรีไทย are the musical instruments used in the traditional and classical musics of Thailand 's population is relatively homogeneous however this is changing due to immigration The economy of Thailand is an Emerging economy which is heavily Export -dependent with exports accounting for more than two thirds of Education in Thailand is provided mainly by the Thai government through the Ministry of Education The cinema of Thailand has a history that stretches back to early days of filmmaking, when King Chulalongkorn 's 1897 visit to Berne, Public holidays in Thailand Literature in Thailand was traditionally heavily influenced by Indian culture. Thailand has a well-developed media sector especially by Southeast Asian standards Thailand music reflects it geographic position at the intersection of China India Indonesia and Cambodia and reflects trade routes that have historically included Persia Africa Greece The politics of Thailand currently take place in a framework of a Constitutional monarchy, whereby the Prime Minister is the Head of government Other dishes from the northern part of Thailand include unique sauces and exotic foods, such as raw beef, fermented fish paste, and deep fried insect larvae (also enjoyed in the Northeast). The culinary creativity even extends to naming: one tasty larva translates as "freight train" (rot duan ; Thai: รถด่วน) and the smallest, hottest chillies are known as phrik khii nuu (Thai: พริกขี้หนู), literally "mouse dropping chillies". Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and Thai pepper ( Thai: prik ki nu) refers to any of three cultivars of Chili pepper, found commonly in Thailand, and also in neighbouring countries Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and They are called that because of their size. In the Northeast, eating insects is common, and the giant water bug (mang dah; Thai: แมงดา) is popular. Belostomatidae is a family of Insects in the Order Hemiptera, known as giant water bugs or colloquially as toe-biters. Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and [1]

The dish nam prik pla too (Thai: น้ำพริกปลาทู) is particularly common in central Thailand because of its low cost. Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and It consists of deep fried Indian mackerel, Rastrelliger kanagurta (pla too) served with a shrimp-and-chilli paste (nam prik kapi). The fish are traditionally presented in pairs, placed head-to-tail on a round bamboo dish.

References

  1. ^ http://www.thaibugs.com/edible%20insects.htm - ThaiBugs. com

Further reading

External links


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