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Many travellers come to Thailand to enjoy Thai cuisine at its authentic best. We bring you a selection of popular Thai food…
“FOOD, GLORIOUS FOOD” would be an appropriate song for a gourmet traveller to sing when visiting Thailand, for Thai cuisine is surely one of mankind’s most delicious and exciting culinary art forms. A growing number of travellers visit Thailand not only to enjoy Thai cuisine at its authentic best but also to join cooking courses to learn the art themselves. Although it draws on several of the great Asian culinary traditions, particularly Indian and Chinese, Thai food is unique for its subtle combination of myriad ingredients, spices, herbs and sauces.
The cuisine of Thailand ranges from hot curries to mildly aromatic desserts and can sometimes surprise the visitor, for instance in the combination of both sweet and salty elements in the same dish. The huge variety of natural ingredients used, and the complexity of recipes will certainly be one of the greatest treats in store for lovers of fine food when visiting Thailand.
One popular misconception about Thai cuisine is that it is invariably hot – ‘chilli hot’, that is. In fact, many dishes are no hotter or spicier than any other Asian style. Chilli is often an optional ingredient which diners add to their taste. What makes Thai food so appealingly different is the inclusion of all kinds of exotic and aromatic herbs as well as (not necessarily) spices. Of these, garlic – Thai garlic – is slightly less pungent that its European counterpart – pepper, coriander and liberal doses of nam pla, a fermented fish sauce, are the most commonly used.
Like other Asian nations, Thailand has rice as its staple food. The long grain variety is the most popular and is usually cooked by steaming, without the use of additives. The result is that it is light and fluffy and so fragrant that it can be eaten by itself. Another variety of Thai rice is more glutinous, a sticky texture that is especially popular in the North.
Noodles of various kinds can also form the basis of a meal, or used in dishes such as Pad Thai, fried noodles with baby shrimp and bean curd. To the basic rice and noodles are added various other dishes. In Thai cooking, frying, boiling, steaming, barbecuing and baking are main methods employed. A combination of herbs and spices, freshly ground, can either be put directly into pan for frying with the main ingredients or added to soups and stewed dishes. Alternatively, a paste featuring chilli, lemon grass, coriander root, garlic, shrimp curd and pepper is used. A typical family dinner may well have fish, pork and chicken on the same menu. All dishes, including soup are served at the same time, the soup being in individual bowls and the main dishes being communal, with diners taking only spoonfuls of each at a time and mixing it with the rice on their plates.
A spoon and fork are the usual eating utensils, with chopsticks being used by ethic Chinese. The menu at a typical Thai restaurant will be diverse and will be a testament to the cook’s creative imagination. The various dishes on offer can be broken down into seven main categories: soups, poultry, meats, seafood, rice and noodles, vegetables and salads, and desserts.
SOUPS
Thai soups can feature virtually any kind of ingredient, from mushrooms and pumpkin to shrimp and fish, or any type of meat. Some are flavoured with coconut milk, while others are based on fish or meat stock. Probably Thailand’s most famous soup is Tom Yum Gung, a hot and spicy soup of prawn mixture with a tongue-tingling taste achieved by mixing chilli, garlic, lemon grass and fresh lime juice.
Main Dishes
Thailand produces excellent poultry, including chicken, duck and pigeon. These may be cooked in many ways, wrapped in pandanus leaves, made into a curry, barbecued, casseroled, or stuffed with tomatoes, onions, or even ground pork. Meats are invariably cut into small pieces which are then cooked in various ways.
Among the favourite methods of preparation are fried with garlic and thai pepper, or as part of a curry, particularly Gaeng Keo-Wan, green curry. Thailand’s seas and inland waterways provide a huge selection of fresh and dried seafood. These include lobsters and crayfish, prawn, crab , mussels, clams and an almost endless variety of fish. The cooking methods for these vary from steaming to frying. Fish is often served with a thick or spicy sauce, then sprinkled with crispy fried garlic. Certainly worth trying are Gaeng Garee Gung, lobster and prawn curry; poo pad pong garee, crab with curry and chilli; tort mun pla, fried fish cakes and plakapong-kow nuang, steamed sea bass.
Vegetables
These are rarely simply boiled in the western way. Rather, they are stir-fried with garlic and oyster sauce, or steamed, in which case they are often eaten with small fried fish and a pungent shrimp sauce. Salads, too, hardly resemble their western counterparts.
A typical salad might include beef and chilli, plus strips of lettuce and tomato, or green mango. As an alternative, there is a green papaya salad, known as Som Tum, which also features ginger, lime juice, fish sauce, chopped dried shrimps and peanuts.
Desserts
To round off a great meal, Thailand offers some really delicious desserts. Often made from rice, tapioca or types of jelly, these are mixed with fruit, fresh or preserved, and chipped ice. They provide the perfect complement to a rich and spicy meal. Not to be missed are Sangkaya Gap Kanoon, coconut custard with jackfruit pieces, Kow-Neeo Ma-Muang, sticky rice with mango and eye-teem kati, coconut ice-cream. Finally, a word about Thai fruits. These are abundant in number and variety, but among the best are pineapple, papaya, banana, orange, pomela, mangosteen, rambutan and lychee.
Learning more about Thai cuisine, its preparation and cooking is easy in Thailand, for a number of leading hotels in Bangkok, Chiang Mai and Phuket offer cooking courses for the amateur chef. A wide selection of Thai cookery books are also available for study at home.
