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How to Cook dishes from Thailand
Thai food offers many delicious dishes flavored with spices, lemon-grass or coconut
- although different regions of Thailand,
each tend to have their own preferred ingredients - for example, coconut milk and turmeric in the South, and lime
juice in the Northeast.
No matter what part of the country a dish is from, all
Thai dishes or meals aim to achieve a balance between fundamental flavors common to the cuisine:
spicy hot, sour, sweet and salty, as well as optionally bitter.
Rice forms an important and fundamental part of Thai food, and jasmine rice (which is native to
Thailand) is used in many
dishes as well as being served plain.
Here are some popular Thai recipes and dishes include:
- Gai pad khing - Fried chicken with vegetables and sliced ginger.
- Green curry - A curry flavored with coconut, green chillies, and Thai basil,
containing vegetables and chicken or fish.
- Pad see ew - Noodles stir-fried with thinly sliced pork or chicken,
and flavored with fish sauce.
- Pad Thai - Fried rice noodles with fish sauce, sugar, lime or tamarind, peanuts and egg,
mixed with chicken, tofu or seafood.
- Red curry - A very hot curry made with plenty of red chillies.
- Satay - Originally from Indonesian cuisine
(where it is known as "Sate")
satay has also become a popular
dish in Thailand.
Satay is grilled meat (usually chicken or pork), usually on skewers,
served with cucumber salad and a peanut sauce.
- Som tam - Grated papaya salad. There are several
variations: the salad can be served with salted black crab,
with peanuts,
shrimps and palm sugar, or with salted fish, eggplant,
and long beans.
- Tom yam - A hot and sour soup made with seafood (often shrimp) or
chicken.
- Yellow curry - A curry that is colored using fresh turmeric (hence its yellow
color), and also containing black mustard seeds, cumin, nutmeg, brown sugar,
kaffir lime leaves, lime juice, coconut milk and fish sauce.
On this page, you will find a selection of Thai cookbooks.
Related pages on this web site:
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By E-Kitchen Book
Released: 2012-01-18
Kindle Edition
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Here is just some of what you will learn how to make:
* Thai Coconut Soup (Tom Ka Gai)
* Spicy Soup with Prawn and Lemin Grass ( Tom Yum Kung)
* Thai Papaya Salad (Som Tum)
* Chicken Fried Rice (Thai Style)
* Easy Pad Thai
* Thai Drunken Noodles (Pad Ki Mao)
* Shrimp Pad Thai
* Thai Squid Salad (Yum Pra-Hmik)
* Thai Green Curry & Lemongrass Soup
* Chicken Pad Thai
* Spicy Shrimp And Noodles
* Thai Grilled Chicken (Gai Yang)
* Pork Thai Stew
* Thai Roast Duck
* Easy Spicy Thai Chicken
* Thai Donuts (Pa Thong Ko)
* Thai Spring Rolls
* Thai Grilled Chicken (Gai Yang)
* Thai Pumpkin Lasagna
* Thai Crispy Fried Pork
And much, much more!
Over 110 Authentic Thailand Cuisine Recipes! |
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By Nancie McDermott
Chronicle Books
Paperback (168 pages)
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Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like. |
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By Sunil Vijayakar
Robert Rose
Paperback (208 pages)
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Featuring a wonderful array of curry dishes to suit every palate. |
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By David Thompson
Ten Speed Press
Released: 2002-08-27
Hardcover (688 pages)
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Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine.• Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade.• The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor.• Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu. Awards2003 James Beard Award Winner2003 IACP Award WinnerReviews“Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life.” —Saveur “[S]et a new standard for Asian cookbooks.”—Saveur (Top 100 Home Cook Edition) |
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By Panurat Poladitmontr
Travel Channel
Released: 1992-04-23
Hardcover (256 pages)
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Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine. The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand. From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced. Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great scenic diversity, from the beaches and jungles of the South to the misty mountains of the North, and the varied lives of it's people. William Warren, who has spent many years in Thailand, writes with an insider's knowledge. He takes the reader on an absorbing trip around the country discussing the various influences--historical, physical, racial and cultural--that have formed the distinctive culture of the Thai people. An extensive glossary ensures that any cooks who are unfamiliar with oriental ingredients and presentation will have no difficulty in bringing this wonderful selection of Thai dishes to their tables. |
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By David Thompson
Ten Speed Press
Released: 2010-09-21
Hardcover (372 pages)
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Thai Street Food transports readers straight into the bustling heart of Thailand’s colorful street stalls and markets--from the predawn rounds of monks fanning out along the aisles to the made-to-order stalls ablaze in neon and jammed with hungry locals after dark. Featuring nearly 100 authentic dishes plus lavish photography accompanying every recipe, this stunning cookbook is the definitive guide to Thailand’s culinary street culture. The recipes, such as Steamed Fish with Chilli and Lime Sauce, Pork Satay, Roast Duck and Egg Noodle Soup, and Sweet Banana Roti illuminate the beguiling world of food so integral to the Thais.
Scholar and chef David Thompson lives with a singular passion for Thailand’s customs, culture, and people. Although he claims “It’s all about the food,” this ambitious work shares his insights into the rhythms and nuances of Thai daily life along with a fascinating history of its richly diverse street cuisine. This cookbook is a tempting, inspiring, and authoritative account of Thai street food, the vibrant culinary mosaic rich with community. |
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By Wandee Young
Robert Rose
Paperback (192 pages)
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The perennial bestseller is back with a new look. The first two editions of Simply Thai Cooking have sold over 100,000 copies, and it's not hard to see why. Thai cooking is exhilarating, it's exotic -- and it's easier to make than ever before. The exciting, flavorful ingredients can be found everywhere, and nothing else so magically combines the savory with the sweet, the tart with the spicy. These easy-to-follow recipes for a wide range of Thai standards are virtually foolproof and taste deliciously authentic. In addition to a new cover treatment, this new edition features 16 new color photographs of this wonderfully enticing cuisine. All the favorites are back: - Thai cold spring rolls
- Chicken satay
- Lemongrass-shrimp soup
- Thai hot and sour soup
- Green papaya salad
- Glass noodle salad
- Pad thai
- Coconut noodles with chicken and shrimp
- Thai beef curry
- Marinated grilled beef
- Roast duck in red curry
- Pork with red chili sauce
- Shrimp in spicy coconut milk.
Most of these amazing recipes can be prepared in less than 30 minutes, and helpful hints on the essentials of Thai cuisine will appeal to beginner and experienced home cooks alike. |
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By Jennifer Malott Kotylo
Adams Media
Paperback (304 pages)
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Sumptuous Thai dishes you can make at home! Thai cuisine creates a harmonious blend between spicy hot and comparatively bland ingredients from age-old Eastern and relatively new Western foods. Featuring both outstanding traditional recipes and cutting-edge crowd-pleasers such as Spicy Fried Rice Sticks, Salmon Toast, Chicken Satay, and Thai Crab Cakes, The Everything® Thai Cookbook guides you through preparing meals as good as you’d find in your favorite Thai restaurant. The Everything® Thai Cookbook is perfect for both vegetarians and meat-eaters, offering an eclectic range of spices, flavors, and aromas. Whether you want to prepare a meal for one—or an entire feast—The Everything® Thai Cookbook will have you serving up tasty fare to tempt even the most critical food connoisseur. Featuring mouthwatering recipes for: ·Banana Fritters ·Chicken-Vegetable Rice ·Coconut Curried Chicken ·Fresh Oranges in Rose Water ·Pad Thai ·Pumpkin Rice Custard ·Spicy Rice and Shrimp Salad |
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By Nancie McDermott
Chronicle Books
Paperback (224 pages)
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Real Thai has gone vegetarian! Everyone loves Thai food, but it's not easy to find truly meatless dishes. Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions. |
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By Panurat Poladitmontri
Japan Publications Trading
Paperback (88 pages)
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INTRODUCTION
The foods of Thailand consist of many combinations and blends of different flavors, herbs, spices and peppers. It is a fiery cuisine which has become very popular due to the many Thai restaurants offering dishes that are appreciated by the adventurous and sophisticated palates of so many people of today.
Thai cooking has been influenced by Thailand's neighbors, including Burma, India, Laos and Malaysia. Also coloring Thai cuisine are countries such as China and Portugal. The versatility of the Thai people enabled them to refine this variety of traditions to develop one of the most beautiful and flavorful cuisines in the world.
Thai cuisine offers not only well balanced flavors but also the unforgettable fire of peppers (prig kee noo), which makes this style of cooking very addictive. The rich and varied sauces make each dish distinctive and unique.
With the increasing availability of Thai ingredients in the market, Thai cooking can be enjoyed in the home. Employing a variety of fresh seafood, vegetables and tofu, Thai cooking is one of healthiest and most nutritious ways to enjoy meals that are quick and easy to prepare.
This book offers a collection of recipes from dishes served in restaurants that were owned and operated in Thailand by Chef Rut's mother. Many of the dishes are also found on the menu of Chef Rut's restaurants in the United States, The easy-to-follow instructions and step-by-step photographs will yield dishes that are as authentic as any found in Thailand. |
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