Thai cuisine

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Thai cuisine is the national cuisine of Thailand.wikipedia
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Thai fried rice

khao phatkhao phat kraphao
They were: tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and mu nam tok (36th).
Thai fried rice (ข้าวผัด, or ) is a variety of fried rice typical of central Thai cuisine.

Malaysian cuisine

MalaysianMalaysiaMalay
Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmeric, has that in common with Indian, Malaysian, and Indonesian cuisine.
As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.

David Thompson (chef)

David Thompson
Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".
David Thompson is an Australian chef, restaurateur and cookery writer, known for his skill and expertise in Thai cuisine.

Yellow curry

The cuisines of India and Persia, brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise to Thai adaptations and dishes such as kaeng kari (yellow curry) and kaeng matsaman (massaman curry).
There are other curry types in Thai cuisine, several of which are yellow.

Solanum torvum

pea eggplantS. torvumcempokak
During the Columbian Exchange, Portuguese and Spanish ships brought new foodstuffs from the Americas including tomatoes, corn, papaya, pea eggplants, pineapple, pumpkins, culantro, cashews, and peanuts.
The green fresh fruits are edible and used in Thai cuisine, as an ingredient in certain Thai curries or raw in certain Thai chili pastes (nam phrik).

Thai curry

Thai curriescurrycurries
The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir fry, tends to counteract the spiciness.
Thai curry refers both to dishes in Thai cuisine that are made with various types of curry paste and to the pastes themselves.

Nam phrik

chili pastenam prik
Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon.
Nam phrik is a type of spicy chili sauce typical of Thai cuisine.

Maria Guyomar de Pinha

These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, a Greek adviser to King Narai.
Maria Guyomar is known in Thailand for having introduced new dessert recipes in Siamese cuisine at the Ayutthaya court.

Nam chim

Thai satay sauce
In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments, either brought to the table by wait staff or present at the table in small containers.
It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them a combination of salty, sweet, spicy and sour.

Khanom chin

Khanom chin is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry (khanom chin kaeng khiao wan kai) or with salads such as som tam.
Khanom chin (ขนมจีน, ; also spelled khanohm jeen) are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water.

Fish sauce

patisnam planước mắm
An ingredient found in many Thai dishes and used in every region of the country is nam pla, a clear fish sauce that is very aromatic.
It is used as a staple seasoning in the cuisines of Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese.

Isan

northeastern Thailandnortheasternnortheast
Isan or northeastern Thai: cuisine of the more arid Khorat Plateau, similar in culture to Laos and also influenced by Khmer cuisine. The best-known ingredient is probably Pla ra (fermented fish).
Isan food, in which glutinous rice (ข้าวเหนียว, khao-niao) and chili peppers are prominent, is distinct from central Thai cuisine, though it is now found throughout the kingdom.

Garlic

garlic clovesGarlic ProductionLargest garlic producer
With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce.
Green garlic is often chopped and stir-fried or cooked in soup or hot pot in Southeast Asian (i.e. Vietnamese, Thai, Myanmar, Lao, Cambodian, Singaporean), and Chinese cookery, and is very abundant and low-priced.

Bird's eye chili

bird's eye chillicabe rawitchilli padi
With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce.
It is used extensively in Thai, Malaysian, Singaporean, Lao, Khmer, Indonesian, and Vietnamese cuisines.

Thai salads

achatsaladssalad
Banana flowers are also used in Thai salads or as a vegetable ingredient for certain curries.
In Thai cuisine these are called yam, tam, lap and phla. A few additional dishes can also be regarded as being a salad.

Oyster sauce

oysterteuk krom
Namman hoi (oyster sauce) is also of Chinese origin.
It is commonly used in Cantonese, Thai, Malay Cuisine, Vietnamese and Khmer cuisine.

Indonesian cuisine

IndonesianIndonesiaIndonesian dishes
Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmeric, has that in common with Indian, Malaysian, and Indonesian cuisine.
Indonesian peanut sauce tends to be less sweet than the Thai version, which is a hybrid adaptation.

Kaffir lime

Citrus hystrixMakrut Limelime
Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies.
The leaves are widely used in Thai and Lao cuisine (for dishes such as tom yum) and Cambodian cuisine (for the base paste "krueng").

Turmeric

halditurmeric powderCurcuma longa
Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmeric, has that in common with Indian, Malaysian, and Indonesian cuisine. Other commonly used herbs in Thai cuisine include phak chi, (coriander or cilantro leaves), rak phak chi (cilantro/coriander roots), spearmint (saranae), holy basil (kraphao), ginger (khing), turmeric (khamin), fingerroot (krachai), culantro (phak chi farang), pandanus leaves (bai toei), and Thai lemon basil (maenglak). Spices and spice mixtures used in Thai cuisine include phong phalo (five-spice powder), phong kari (curry powder), and fresh and dried peppercorns (phrik thai). Northern Thai larb uses a very elaborate spice mix, called phrik lap, which includes ingredients such as cumin, cloves, long pepper, star anise, prickly ash seeds and cinnamon.
In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as yellow curry and turmeric soup.

Nam ngiao

Stir fried noodle dishes such as pad Thai, and curry-noodle dishes such as khanom chin nam ngiao, are also eaten with a fork and spoon in the Thai fashion.
The dish has become famous through the northern Thai cuisine.

McDang

Chef McDang
Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context.
Chef McDang, himself descended from the royal family, asserts that the difference between Thai royal cuisine and regular Thai cuisine is fiction.

Short mackerel

pla thushortbodied mackerelshort-bodied mackerel
"The stream is rich in fish of excellent quality and flavour, such as is found in most of the great rivers of Asia; and is especially noted for its platoo, a kind of sardine, so abundant and cheap that it forms a common seasoning to the labourer's bowl of rice."
Pla thu is a very important fish in Thai cuisine, where it is sold in the market with the head bent downwards, which gives it a characteristic shape.

Thailand

🇹🇭ThaiSiam
Thai cuisine is the national cuisine of Thailand.
Thai cuisine has become famous worldwide with its enthusiastic use of fresh herbs and spices.

Black pepper

pepperwhite pepperpeppercorn
Other commonly used herbs in Thai cuisine include phak chi, (coriander or cilantro leaves), rak phak chi (cilantro/coriander roots), spearmint (saranae), holy basil (kraphao), ginger (khing), turmeric (khamin), fingerroot (krachai), culantro (phak chi farang), pandanus leaves (bai toei), and Thai lemon basil (maenglak). Spices and spice mixtures used in Thai cuisine include phong phalo (five-spice powder), phong kari (curry powder), and fresh and dried peppercorns (phrik thai). Northern Thai larb uses a very elaborate spice mix, called phrik lap, which includes ingredients such as cumin, cloves, long pepper, star anise, prickly ash seeds and cinnamon.
Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine.

Shrimp paste

belacanterasipetis
Kapi, Thai shrimp paste, is a combination of fermented ground shrimp and salt.
Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish gray; while the type used for Burmese, Lao, Cambodian, Thai and Indonesian cooking is darker brown.