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Some Thai Dishes
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Curries
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Thai curries are influenced by Indian cooking, especially that of southern India, where coconut milk is used to lessen the heat. There are three
main types of Thai curries, green, red, and Mussaman, probably a bastardization of "Muslim," from Indian Muslim influence. Originally based on a paste of garlic, peppercorn, and ginger, Thai curries now incorporate different types of chiles, among
other flavors. Curry pastes, mixed with coconut milk, can make a sauce for any meat or vegetable, cooked together in the wok.
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Kaeng Som
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Fish poached in a seasoned tamarind broth.
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Kai Tom Kha
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A spiced chicken and coconut milk soup.
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Mee Krob
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Another popular Thai appetizer, mee krob is crispy deep-fried rice noodles topped with egg, and a sweet almost caramelized sauce -- often it includes pork, tofu and/or chicken.
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Pad Thai
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Pad Thai, eaten in Thailand as a snack or lunch, is a ubiquitous entrée in Thai restaurants in the States. It is a dish of rice noodles tossed with bean sprouts, egg, and shrimp in a light sauce, garnished with peanuts, cilantro, and lime.
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Tord Man
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Fish, curry paste, and other flavors are ground into a smooth paste that is then shaped into cakes and deep-fried. The result is a very spicy and chewy fish cake, which is a great appetizer.
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Yun Nua
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This is a salad made with strips of spicy marinated and grilled beef tossed with raw vegetables and served at room temperature.
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