THAI CUISINE

Welcome to the world of Thai food cooking –  Thai cuisine is  full of colours, flavours and sheer vibrancy, where the natural good taste of the most delicious ingredients in never disguised, blessed with rich natural resources and reliable climate, Thai cooks have been able to develop and refine a cuisine that is unique. It is not difficult, however, to spot the influence of near neighbours China and India in Thailand’s stir-fries and curries, yet there is always the distinct Thai style with the use of herbs, spices and the ever-present coconut. The result is light, aromatic and zestful food that can also be hot, robust and full-flavoured . Spicy ‘heat’ is one of the unmistakable characteristics of Thai food, reflecting the fact that more than half a dozen of the world hottest chillies are indigenous to the country.  

HOT THAI RECIPES

FRIED RICE AND PRAWANS (SHRIMP)
When you‘ve got one eye on the clock and a meal to make this the one! Made in a trice, yet simply stunning to look at, its taste belies its simplicity.

SON-IN-LAW EGGS
This recipe is supposedly so called because it is an easy dish for a son-in-law to cook to impress his new mother-in-law!


GREEN BEEF CURRY
This is a quickly made curry prepared with strips of beef steak, cubed aubergine (eggplant) and onion in a cream sauce flavoured with green curry paste. Serve with fluffy rice and a salad


PAW - PAW (PAPAYA SALAD)
Choose firm paw-paws – or papayas as they are something called – for this delicious salad.


(SHRIMPCELLOPHANE NOODLES WITH SHRIMPS & BEAN-SPROUTS
Cellophane or ‘glass’ noodles are made from mung beans. They are sold dried, so they need soaking before use.

The uniqueness of the Thai food can be sampled in the light stir-fries which are not thickened with cornflour (cornstarch) as they are in China, curries based on a freshly pounded paste of fresh herbs and spices rather then a blend of dry flovouring that are used in India, and the liberal use of coconut milk.

Thai cuisine centres around the country’s bountiful rice harvests and its rich supplies of green vegetable, herbs, spices and fruit. The thousands of miles of coastline and numerous inland waterways also means that at least on fish or seafood dish – be it sizzling prawns (shrimp), a spicy fish curry or a baked whole fish wrapped in banana leaves – usually features in every meal. Meat, including beef, cattle and poultry, also contributes to the varied cuisine, as the country’s religious groups impose few of the dietary restrictions which are commonplace in nearby countries.

 RECIPES CATEGORIES

• Thai cooking
  
• Vegetarian Thai cooking
  
• Thai side dishes