Some Thai Dishes
Curries
- 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.
- Kaeng Som
- Fish poached in a seasoned tamarind
broth.
- Kai Tom Kha
- A spiced chicken and coconut milk soup.
- Mee Krob
- 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.
- Pad Thai
- 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.
- Tord Man
- 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.
- Yun Nua
- 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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