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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 Nancie McDermott
Chronicle Books
Paperback (168 pages)
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Click Here | - ISBN13: 9780811837316
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Product Description:
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 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 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 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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Click Here | - ISBN13: 9784889960945
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Product Description:
Loaded with everyone's favorite dishes, anybody who loves Thai cooking will find this book filled with indispensable recipes. |
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By Nancie McDermott
Chronicle Books
Paperback (208 pages)
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Nancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In Real Thai, she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite. |
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By Panurat Poladitmontr
Beautiful Cookbooks
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 Chat Mingkwan
Book Publishing Company (TN)
Paperback (191 pages)
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Buddha's Table presents a magnificent and joyful celebration of Thai cuisine that is guaranteed to add diversity and pleasure to your cooking and dining experience. It's easy to prepare any dish on a Thai menu with these guidelines and recipes from Thai chef Chat Mingkwan. Discover how to enhance the flavors that are found in Thai produce and spices and learn how to make your own curry pastes and sauces, the foundation for any great Thai meal. Chat's experience as a cooking instructor can be seen in his use of precise measurements, easy techniques, and simple instructions. These recipes have been tasted over and over by students and friends to ensure that they are flawless and delicious, but most important, that they manifest the Thai soul. |
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By Martin Boetz & David Thompson
Periplus Editions
Hardcover (176 pages)
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Modern Thai Food is a collection of 100 favorite recipes from the acclaimed Martin Boetz, head chef of the Longrain restaurants in Australia. Recreated and streamlined for the home cook, this is a sumptuous collection of Thai-inspired recipes for the modern kitchen. Revel in the flavors found in recipes such as Grilled Scallops with Peanut Nahm Jim, Grilled Cuttlefish & Pomelo Salad and Light Red Curry of Beef, along with lighter, fresher interpretations of such Thai classics as hot and sour soup, red and green curries, fish cakes and salads.
With a selection of cocktail recipes from the Longrain bar, a comprehensive illustrated glossary, and help matching wines to unfamiliar foods, Modern Thai Food is an excellent companion for any cook interested in expanding their culinary horizons.
Praise for Martin Boetz and his Longrain restaurants:
"Everything is irrestibly fresh..you will leave, as we did, with a clean plate and a spring in your step." R.W. Apple, New York Times
"Chef Martin Boetz raised this restaurant to become a leader of Sydney's Thais with an enthusiasm that's matched by his intimate knowledge of ingredients." Fodors
Named on Australia's "Five Rising Stars" by Food and Wine
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By Vatcharin Bhumichitr
Kyle Books
Paperback (144 pages)
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Food stalls are an essential part of Thai life and can be found on nearly every city street, bustling market or railway platform across the country. Most Thai's eat at open air specialist food stalls at least once a day, simply because they provide the freshest, most authentic and tasty Thai cooking there is. This book introduces key street dishes from across Thailand that are simple and easy to prepare at home. Recipes originate from every area of this beautiful country, providing a balanced mix of meat, seafood, vegetarian and sweet dishes. In addition the `before you begin' section, introducing ingredients and cooking techniques, provides all you need to take up your wok with confidence. |
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