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The Cuisine of Thailand

Pictured above; A Thai floating market


Thailand is a small country in Southeast Asia, sharing a peninsula with Burma, Cambodia, Laos, and Vietnam and sits between India and China, and its food is clearly influenced by both India and China. Yet Thailand's food, like Thailand's people, has maintained its own distinct identity.

The country of Thailand forms a crescent around the Gulf of Thailand and has a vast array of rivers and canals. This gives the Thai an abundance of water to irrigate rice paddies as well as lots of fish. Plenty of fish, fish sauce and shrimp paste can be found in a lot of Thai meals. The other distinct flavors of Thai cooking come from the often ground, indigenous spices and produce: coconut milk, lemon grass, tamarind, ginger, black pepper, galangal, garlic, cilantro, basil, palm sugar, turmeric, cumin, shallots, green onions and chili. 

Thai food is either stir-fried, steamed or sometimes grilled and as with most Southeast Asia meals, a Thai meal has no courses. And like most cooking of the region, the Thai meal is built around rice. Southern Thai people eat long-grain rice, while the northerners favor short-grain or 'sticky' rice. Noodles, probably introduced from China, also play a role in Thai cooking. curries and other hot dishes are eaten by the Thai as sauces to compliment and flavoring the rice.

Meat is expensive across most of Asia due to limited grazing space so meat dished use less meat than the average western dish. The meat is often mixed with a sauce or stir fried through veggies to bulk up the dish. A common misconception is that all Asians use chopsticks. In Thailand the Thai people eat with a spoon and fork, in fact only the Vietnamese use chopsticks in Southeast Asia.

Feature Ingredients
Coconut Milk
Palm Sugar
Feature Recipes
Pad Thai Noodles
Rice & Zucchini Patties
Coconut and Pumpkin Soup
BBQ Chicken wings
Thai Fish Patties
Thai Coconut Ice Cream
Quick Facts
The Chili is a member of the Capsicum family and is closely related to the Tomato.
The Chili was unknown in Asia until Europeans introduced it there from Peru and Mexico.


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