FLAVORS OF

THAILAND
 Principles

 Delicate balance of taste and texture
 Fresh chilies with dried chilies
 Fresh herbs with lime juice and fish sauce
 Thai believe that aroma--- as opposed to appearance-
--come first
 Thai take note of the smell of the dish first
 Curry and other Thai
food

 Curry- often centerpiece of the meal
Types of curry
 Red and Green- from the colors of the peppers that
are used to make them. Red curry is made from
dried red chilies.
 Green- fresh green chill peppers, in addition, it
contains toasted and ground cumin and caraway
seeds, which add and aromatic element.
 Yellow- contains turmeric, chili and garlic
 Other Thai food

 Salads ( yum)- cold tangy salad, chili, lime, and fresh
herbs are the basic flavors. Eaten at room
temperature.
 Soups – tom yum is the name for a host of rich,
velvety broth based soups that are eaten with rice.
 Rice( khao)- fundamental staple of Thai cuisine.
Thai jasmine rice is considered one of the premium
rice in the world.
 
 Dipping sauce- key component of Thai meal. Balance
and harmony are important
 Nam prik ( chili dup)- the most classic sauce in Thai
cooking.
 North east Thailand

 Cuisine is light yet very hot
 They do not use much shrimp paste and rely instead
on fermented fish
 People in this region eat a lot of raw food
 The soil is not great for planting
 People eat anything that moves including snake,
frog, and insects.
 Northern Thailand

 They make use of dry ingredients like chilies, herbs
and spices in most dishes
 Rice and vegetable thrive in the cooler climate and
hilly terrain
 Bitter and sour flavors characterize much of the food
 Curries are brothy and resemble soups
 Central Thailand

 Cuisine is sweet in many ways and considered
classic Thai cooking
 The food in this area is more balanced than
anywhere else in the country
 Dishes are richer and sweeter
 Food considered the heaviest because of the use of
coconut cream in broth sweet and savory dishes
 Southern Thailand

 Dominated by tropical beaches
 Fish and seafood dominate the menu in this region
 They don’t eat pork
 Predominance of Muslims
 They are grows coconut and cashew nuts and uses it
in many of its dishes
 Essential Ingredients

 Chilies- about a dozen prevalent in Thailand

Prik chi faa Prik khii nuu

Prik yuak
 
 Ready- made curry pastes- flavor of store brought curry can
be enhance by frying first, or adding a little sugar adding
some basil at the end also make difference
 Fish sauce (Nam pla)- made from anchovies that are packed
in barrels, covered in salt and water and left fermented. The
sauce should not be dark, be the color of light tea
 
 Fruits and vegetables- had huge impact in Thai
cuisine. Fruits are usually eaten fresh or dunked in
bit sugar mixed with salt and chili. Some fruits are
preserved, dried, pickled, salted and candied
Cooking techniques
