Thai Food Courses

A few dishes of Thai cuisine from the group of "gaeng" are world famous. These are commonly referred to as 'curry'. In Thailand, curry powder, as is common in Europe, is used only in some courses, such as fried crab with curry powder and egg. There are a few Thai dishes that bear the name "kari", which translates mostly as a "yellow chicken curry. "

Thai gaeng dishes are similar to Indian curries, and they are comparable to stews or soups with plenty of fluids (literally "tasteless soup"). Other gaeng dishes include many chilies, such as kaeng phet, (literally "hot soup"), known in the West as "red curry." The basic ingredients of these dishes are prepared pastes. These are made from, for example, roots, fresh leaves and fresh chili peppers with shrimp paste pounded so long in the mortar that they have become a homogenous, thick mass.

Som tam is a particularly popular dish in Isaan. It consists of mixed vegetables, chopped green (unripe) papayas, onions, tomatoes, lime, long beans, roasted peanuts, salt, palm sugar and chili peppers, seasoned with fish sauce. It is usually eaten very hot.

Tom yam is probably one of the most famous dishes in Thailand. This spicy, sour-spicy soup is flavored with fish sauce, shallots, lemongrass, lime juice, galangal, tamarind and lots of chilies. It is traditionally served with rice with various deposits, such as meat, fish or seafood.

Due to the influence from the outside, a number of new products are in use in the Thai kitchen. With their application, some ingredients have been replaced with domestic products. For example, coconut oil is used instead of butter, and lemongrass and indigenous spice blends are replacing other spices.