Guide to Thai food - Thailand cuisine
Guide to Thai food and cuisine
A blend of five distinct tastes, typify Thai food and they are hot, sweet, salty, bitter and sour. In many respects, Thai food is a combination of a number of Thai regions, each with its own distinct style of Thai cuisine. In the south of Thailand, curries are softened with coconut milk but dishes from the north of Thailand often include the bitter juice of limes.
Plenty of the most popular Thai dishes originate from China and were introduced to Thailand by the Teochew people who are the majority of the Thai Chinese.
Herbs are another popular feature of Thai food together with the use of fish sauce. When the food is served, diners usually receive a bowl perhaps with rice or noodles and then select food from a number of complementary dishes, which everyone at the table shares.
Quick Fact: At one time, people ate Thai food with their fingers but, today, a fork and spoon is used except when eating noodles which is when chopsticks are used.
There is no doubt that rice is one of the staples of Thai cuisine, especially the local jasmine rice, which is a long-grain rice that grows in Thailand’s central plains.
To complement the steamed rice, there are some wonderfully aromatic Thai curries and stir fries, often served with lemon grass, chillies and lime juice.
Stir fried noodles are nearly as popular as jasmine rice and are often served as a dish on their own or put in noodle soups. Rural Thai people from the hill tribes in the north of Thailand like to eat sticky rice which they roll into a ball and then dip into side dishes and consume with sliced chilli peppers.
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