Thai Food Recipes

Northeast, Central and Southern Thai Cuisines ..........

 

Green Curry Prawns Claypot Prawns Thai Style
Pandan Chicken Thai Bean Curd Fish Cakes
Tom Yam Stock Sauce Tempeh and Taufu Fritters Served with Thai Chilly Sauce Dip
Thai Spring Rolls Thai Fish Cakes
Pork Balls with Peanut Sauce Prawn and Pork Toast
Thai Chicken Satay Cucumber and Seafood Salad
Pork Dip Thai Golden Parcels
Crisp Sweet Noodles Sour Hot Prawn Soup
Thai Pawpaw Salad Chicken and Coconut Milk Soup
Roast Pork Salad Chicken and Mint Salad
Crabmeat Dip Garlic Prawns in Hot Sauce
Creamy Prawn Curry Calamari with Chili
Fish in Ginger Sauce Thai Style Noodles
Muslim Beef Curry Red Beef Curry
Green Chicken Curry Nutty Chicken Curry
Thai Spring Rolls Fish Patties
Shrimp Rolls Crisp Noodles
Stuffed Tofu Bangkok Stuffed Wings
Summer Rolls Crisp Fried Crab Claws
Crispy Fried Shrimp Satay on Skewers
Son-in-Law eggs Salted Eggs
Crisp Fried Tofu Spicy Shrimp Soup with Lemongrass
Thai Ginger Chicken Soup Thai Soup Stock
Thai Rice Soup Thai Chicken Soup with Bean Threads
Thai Noodle Soup with Chicken Thai Noodle Soup with Beef Meatballs
Chieng Mai Chicken Salad Egg Noodle Soup with Char Siu
Cucumber salad Calamari Salad with Fresh Lemongrass
Thai Beef Salad Green Papaya Salad
Roast Duck Salad Steamed Clams with Fresh Ginger
Stuffed Crab Steamed Fish in Banana Leaves
Thai Shrimp with Garlic Asparagus with Shrimp and Black Mushrooms
Shrimp with Red Chili Paste Steamed Fish Eggs with Dill
Satay Shrimp Thai Sweet and Sour Fish
Opakapaka with Red Curry Sauce Whole Fish with Fresh Ginger and Yellow Bean Sauce
Crab Legs with Yellow Bean Sauce Lobster with Pineapple
Scallops with Fresh Basil Shrimp with Mixed Vegetables
Honey Glazed Spareribs Fried Mussels with Fresh Whole Chile Peppers
Pork Chops with Lemongrass and Garlic Chicken with Fresh Sweet Basil
Bar-B-Que Chicken Evil Jungle Prince with Chicken
Thai Roast Duck Eggplant with Chicken
Roasted Duck with Chile Chicken with Black Mushroom
Cashew Chicken Beef with String Bean and Fresh Ginger
Beef with Fresh Sweet Basil Beef with Oyster Sauce
Crispy Fried Beef String Beans with Fresh Ginger
Eggplant with Tofu Stir fried Ong Choi with Yellow Bean Sauce
Thai Sweet and Sour Vegetables Evil Jungle Prince with Mixed vegetables
Asparagus with Black Mushroom Spring Roll Sauce
Satay Sauce Cucumber Sauce
Musamun Curry Paste Yellow Curry Paste
Red Curry Paste Green Curry Paste
Thai Curry Sauce Musamun Beef Curry
Yellow Chicken Curry Thai Crab Curry
Red Pork Curry Green Shrimp Curry
Penang Duck Curry Thai Noodles with Chicken
Fried Noodles with Shrimp Pineapple Fried Rice with Dried Shrimp
Thai Broccoli Noodles with Shrimp Brown Rice
Steamed Rice Sticky Rice
Water Chestnut Fried Rice Fried Rice with Beef
Mango with Sticky Rice Mango Bread
Sticky Rice with Banana Fried Banana with Rice Flour
Thai Banana Chips Apple Banana with Coconut Milk
Golden Threads Dessert Steamed Pumpkin with Custard
Thai Tapioca Pudding Colorful Tapioca
   
   

 

   

Like many Asian cuisines, Thai cooking is a "throw-together" style of cooking that allows much room forGreen Curry creativity. Many of the finest dishes in Thai cuisine require a fair amount of preparation in the kitchen. Thai people like to cut vegetables and meats in smaller pieces because this helps them cook quickly and to retain the crispness and freshness. Also, smaller pieces will have more surfaces to coat with the spices, herbs and condiments, making every bite tastier.

 

A typical Thai meal consists of four main seasonings i.e. salty, sweet, sour, and spicy. Most Thai cuisine is not considered satisfying unless they combine all four tastes. Thai cuisine is influenced by Indian spices and flavors. This is evident in its famous green, red, and yellow curries. Although Thai curry incorporates many Indian spices in its pastes, it still manages to maintain its own unique flavor with the addition of local spices and ingredients, such as Thai basil, lemongrass, and galangal (Thai ginger).

 

Nearby countries such as Vietnam, Cambodia, Indonesia, Laos, Burma, and Malaysia may have also influences on Thai cooking. With such vast influences, it combines to create the complex taste of present-day Thai cooking and becoming one of the fastest-growing and most popular of world cuisines today. Thai food differs from region to region.

 

Spices

The northern Thai people developed a distinct own unique style of cooking. Unlike the south, here there are no coconut trees and so no fresh coconut milk. Fish is also hard to come by in this landscape of hills, valleys, and farmland. Red meat is more common here, along with various vegetable dishes. Here you can get abundance of pork, chicken, and beef curries. An example of a northern curry is Thai Jungle Curry. Sticky rice is eaten daily with these spicy meat dishes.

The food of the North is a distinctive as its culture. Steamed glutinous rice is preferred, traditionally kneaded into small balls with the fingers. Northern curries are generally milder than those of central and northeastern Thailand. The influence of neighboring Burma is evident is such popular dishes as Kaeng Hang Le, a pork curry that relies on ginger, tamarind, and turmeric for its flavor, and Khao Soy, a curry broth with egg noodles and meat, topped with spring onions, pickled cabbage, and slices of lime. Other dishes from northern Thailand include various types of spicy dips used to add flavor to raw vegetables, or used as a “wrap” as in Lettuce Wraps.

 

The Northeast Thai

Droughts and heat during the day can be oppressive and common in the northeast Thai. It is perhaps theTomyam poorest region in Thailand. Like the north, fish and coconut milk are not easily available for cooking. Animals are slaughter and eaten with no part is left to waste including tongue, stomach, intestines, heart, and liver is commonly used as cooking ingredients. Cooking methods include roasting or broiling. Clear curries are popular in northeast Thai. The most famous dish of the region is som tam (Green Papaya Salad) and is often eaten with Sticky Rice.

Northeastern food reflects the influences of neighboring Laos. Glutinous rice is the staple, and the food is highly seasoned, like larb, made with spicy minced meat or chicken, and kai yang (barbecued chicken).

 

The Central Region

 

Unlike the North and Northeast, where glutinous rice is popular, Central Thais like the fragrant plain variety and commonly steamed. In addition to fresh-water fish, there is seafood from the Gulf of Thailand, as well as a wide range of fresh vegetables. Chinese-Thai food is popular in cities like Bangkok, particularly in the form of numerous noodle dishes.

 

The Central region also has what is called the Royal cuisine, a more sophisticated version of the regional cuisine. Influenced by the kitchens of the Royal Court, the dishes are elaborately put together, making it as much of an art form as a culinary masterpiece. Another example is Thailand's most popular soup, dtom yum (Hot & Sour Soup) itself.

 

The Southern Thai

 

In the Southern Thai, the coconut plays a prominent role in many dishes. The rich milk flavor of coconut tempers the heat of chili-laced soups and curries. Its oil used for frying, and its grated meat serves as a condiment.

 

Thai DessertFresh seafood such as fish, prawns, lobsters, crab, squid, scallops, clams and mussels from the surrounding waters is abundant. Cashew nuts from local plantations are eaten as appetizers or stir-fried with chicken and dried chilies, while a pungent flat bean called sator adds an exotic, if somewhat bitter, flavor much admired by southern diners.

 

While ninety percent of Thailand's population is Buddhist, the population of many of the Southern provinces are predominantly Muslim, whose ancestors immigrated into the area from the Indian subcontinent over the past two thousand years.

 

Therefore the foods here bear closest similarities to Indian food. Unlike other Thai region curries in which herbs and pungent roots are the primary ingredients. Muslim-influenced Southern curries are roasting the fragrance of dry spices more familiar in Indian cooking.

 

Southern curries tend to be intensely hot, pungent and spicy. One such curry is called "chili curry" for obvious reasons. Another is a sour fish curry – deep orange in color from the combination of red chilies and yellow turmeric. Because of the abundant coconut groves in this region, coconut shoots or hearts of palm frequently are used in this very hot and sour curry, as well as in a host of other dishes, from salads to simple stir-fries

 

Below are some of the famous and popular Southern Thai foods:-

 

kanom jeen, a white spaghetti-like noodles made with fermented rice paste, spun into small serving-size skeins, which is served with a spicy, rich, coconut-milk-based, ground fish curry called nahm yah, or with rich coconut-milk-based chili sauce with ground peanuts called nahm prik.

 

kao yum, a rice salad with various finely shredded vegetables and herbs, toasted coconut and chilies, and a sweet-and-pungent sauce made with fermented fish sauce called nahm boodoo.

 

Southern-style tamarind prawn, which is crispy fried fish smothered with a sweet-and-sour chili sauce. Just about every kind of seafood is tossed on the charcoal grill, fueled with coconut husks that served with hot-and-sour chili dipping sauces.

 

Coconuts which is major agricultural crop of the region and can be easily obtained, provides the rich coconut milk that is used not only for curries, but as a base for stewing various kinds of vegetables, including jungle leaves and vines from the lush rainforests. Many of these vegetables cooked in coconut milk are also flavored with shrimp.

 

In general, Southern cuisine tends to be heavy, rich, pungent, intense and very hot and spicy

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