Thai cuisine is known for its intricate balancing act of five fundamental flavors - hot, sour, sweet,, salty, and bitter. Thai food tends to be full of fresh herbs, spices, chilies, and a wonderful array of fruits and vegetables. Coconut milk plays a major part in a multitude of Thai curries, and the aromatic flavors of lemongrass, chili, lime, galangal, and a plethora of herbs permeate the cuisine.
Thais were very adapting at ‘Siamese-icing’ foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galangal. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying 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.
1. Kale Salad
2. Lemon Grass Pie
3. Thai Spring Roll
4. Thai Salad
5. Vegetable Hot And Sour Soup
6. Thai Vegetarian Fried Rice
7. Stri Fried Vegetable Soya Sauce
8. Thai Banana Roti