The unique character of Thai cuisine is largely determined by the climate and culture of the country. Tropical vegetation and close proximity to the sea have led to the widespread use of unique fruits, spices, and seafood. Additionally, migration and contact with people of other cultures have had a significant effect on food preparation.
Thai tribes traditionally hail from the mountainous area of southeast China, which is known today as the provinces of Guangxi and Guizhou. Between 6th and 8th centuries AD, the tribes migrated south to present-day Thailand, Laos, and Burma; their relocation notably influencing culinary preferences.
In fact, Thai cuisine could be defined as having the quality and consistency of Chinese food with the spicy sharpness of Indian fare. These two countries alone have had the greatest impact on the evolution of Thai gastronomy.
The Principles of Thai Cuisine
The Thai people have no strict rules when it comes to cooking. The taste of any dish relates certainly to the products and spices available, but each person’s own personal style plays heavily. What is important is a good balance between the ingredients used in the main dish with those of the side dish. For example, a delicious option might be fried chicken with chili, combined with bitter melon soup with pork.
Rice is the principal staple in Thai cuisine, and is the first and most important foodstuff in any meal. Regardless of the temperature at which all other dishes are served, rice should be steamed. Noodles are the second most important element in Thai cuisine, and can be thin rice (kuai tiao sen lek), thick and hearty (kuai tiao sen yai), or yellow egg (bamee).
The Thai people eat little but often, and use no knives at the table, as all food items should be pre-prepared into chewable pieces. Cold water (naam yen) is the preferred drink and usually accompanies all meals, while various fruit options typically round out the meal. The goal in any Thai meal is to achieve a balance of the five most important flavors: sweet, tart, salty, bitter and spicy. For this purpose, various ingredients are used.
The goal in any Thai meal is to achieve a balance of the five most important flavors: sweet, tart, salty, bitter and spicy. For this purpose, various ingredients are used.
Thai Ingredients
One of the most important elements in Thai cooking is a curry base, of which there are a number of well-known options. The first is called gaeng massaman, which is a mild sauce made predominantly of cinnamon, nutmeg, and peanuts.
Then there’s kaeng khiaw waan, which is a spicy green curry sauce made of chilies, lemongrass, and garlic. There’s also gaeng karee – a mild curry sauce often served with potatoes. Perhaps the most popular however is the light and spicy kaeng phet or red curry, whose sauce includes chilies, garlic, salt, lemongrass, coriander, lime, krachai or Chinese ginger, galangal, and Thai shrimp paste known as kapi.
Coconut milk is another staple used in Thai cooking, which became more and more popular following the migration to Indochina. It is used mainly in meat and fish dishes to reduce the acridity of various ingredients. In Thailand, all sauces using these two components as their base are considered a delicacy, with the meat, seafood, and vegetables dictating which sauce gets used when.
One important nuance of Thai gastronomy is the aesthetics, where the carving of fruits and vegetables could be considered a kind of art.
Thai Dishes
Thai dishes can be divided into four categories:
• Mild – deep-fried or steamed dishes, including soups
• Spicy – salads or slightly fried dishes with a variety of spices, often including coconut milk
• Salads ― either vegetable or meat, with a sweet, tart, or spicy taste
• Cooked vegetables ― often savory, but sometimes sweet
Most popular Thai dishes:
Cold:
• Poh Pia Sod ― rice paper rolled with bean sprouts, glass noodles, and a variety of vegetables
• Mi Krop ― crispy stir-fried noodles in sweet and sour sauce
Soups:
• Tom Yum Kung ― spicy shrimp soup
• Tom Kha Gai ― spicy chicken coconut soup
Salads:
• Som Tam ― green papaya salad
• Yam Neua ― spicy grilled beef salad
• Larb Gai ― chicken with lime, chili, and fresh herbs
Noodles:
• Pad Thai ― stir-fried rice noodles with chicken or shrimp
Spicy:
• Kaeng Khiao Wan Nuea ― beef with green curry
• Khao Nam Prik Long Rua ― fried rice with shrimp
• Khao Phat Khi Mao ― garlic fried rice with seafood
Some dishes are prepared on a by-order basis only. Among these are Khao Man Gai – braised chicken and rice, Khao Kha Moo – stewed pork hocks on rice, and Siapoa – steamed buns with various meat fillings.
Street food may seem questionable, but the food is prepared right there in front of you, so you need not worry. Family members typically prepare food using fresh fruit and vegetables bought directly from the market.
Gourmets recognize that Thai cuisine is one of the best in the world. However, many local dishes can be incredibly spicy, so if you’re not up to the challenge, it is best to request that all sauces be served on the side.
Thai food words:
• Nuea ― beef
• Gai ― chicken
• Thua ― beans
• Moo ― pork
• Pla ― fish
• Makheua ― eggplant
• Kaeng ― curry
• Pad ― fried
• Tom ― boiled
• Yum ― salad
• Naam Tarn ― sugar
• Naam Chaa ― tea
• Naam Yen ― cold water
• Kleua ― salt
• Prik ― chili pepper
• Phed ― spicy
• Rorn ― hot
• Yen ― cool
• Waan ― sweet
• Khem ― salty
• A roy ― tasty