Thai Food

 

Like many Asian cuisines, Thai cooking is a throw-together-style of cooking that allows much room for creativity. The foods in season and available fresh at the marketplace are the important deciding factors of what will appear on the dinner table. The special combination of herbs and spices used in preparing Thai dishes is what gives Thai food its very distinctive character. There are about 20 main herbs and spices which form the basis for Thai cooking. Ginger, lemon grass, chilies, basil, cardamom, cinnamon, lime, nutmeg, garlic...

Thai food is now a genuinely international cuisine which is available all over the world. Such is the demand for these great flavours that there are many restaurants and supermarkets in major towns and cities in the West, and cooking schools put on Thai cookery courses. Some of the most popular dishes are Tom Yum soup, a spicy soup with shrimps and straw mushrooms; Gaeng Daeng, which is a red aromatic curry made with meat; Pad Thai, stir fried noodles Thai style with bean sprouts, onion and egg; and Yam Nua, a spicy beef salad, which in Thai cooking involves onion, coriander, spearmint, lime and chilli (‘yam’ means salad).

In addition to being extremely tasty, Thai food is famous for being easily digested. Rice is the main ingredient, and healthier coconut oil rather than vegetable oil is used in stir frying. Thai supermarkets import fresh fruit and vegetables from Thailand, as well as tinned and bottled curry pastes and spices, and preserved meats and fish. If you feel like having a go at Thai cooking yourself, the ingredients you need should be readily available!

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