Thai cuisine is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs.
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. 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. 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".
Sour, sweet, spicy, bitter, and salty: authentic Thai cuisine is all about striking a balance between these five key flavours. Thai people don’t just pay attention to how the food tastes, but also how it feels, looks and smells. Traditional Thai food is known for its tangy tamarind sauce, spicy chicken broth, springy coriander and Thai basil, silky coconut milk and succulent pork. Thai food is also famed for having the most delectable salads including Som Tam and beef salad. Alternatively, take your pick of the coconut-fuelled curries of the south, the aromatic cuisine of the capital, and the fiery stir-fries of Isan in the northeast, from our collection of best Thai recipes. You will also find simple tips to create the perfect homemade Pad Thai, beef green curry or lamb Masaman curry.
If you like this sour and spicy taste, you can try our:
Seasoned Thai Style Clam