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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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Hamlyn
Paperback (256 pages)
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Authentic Thai cuisine has a rich, centuries-old tradition, and this authoritative handbook celebrates its many variations, with deft ideas for using many spices, sauces, flavorings, and styles. More than 100 recipes, most taking 15 minutes or less to prepare and cook, provide even gourmet cooks with a new range of delicious choices. The recipes start with snacks and starters, then introduce a host of multicourse meals featuring soups and salads, seafood, meat, and poultry main courses, as well as a range of vegetable side dishes and desserts. Even the names of the recipes are intriguing: Green Mango Salad, Son-in-Law Eggs, Jungle Curry Beef, Thai Fried Pie. Large full-color photos suggest mouthwatering presentations for all occasions. |
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By Jennifer Malott Kotylo
Adams Media
Paperback (304 pages)
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Click Here | - ISBN13: 9781580627337
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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 (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 Panurat Poladitmontri
Japan Publications Trading
Paperback (88 pages)
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Loaded with everyone's favorite dishes, anybody who loves Thai cooking will find this book filled with indispensable recipes. |
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By David Thompson
Pavilion Books
Hardcover (684 pages)
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Thai Food gives the most comprehensive account of this ancient and exotic cuisine ever published in English. David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines. He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pat thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs. A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and subsitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes. Beautifully written, and complemented by superb photography, this book captures all aspects of this diverse culinary culture. |
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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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Click Here | - ISBN13: 9781570671616
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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 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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By Nancie McDermott
Chronicle Books
Paperback (224 pages)
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Click Here | - ISBN13: 9780811811514
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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 Sri Owen
Frances Lincoln
Paperback (160 pages)
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A guide to Thai cooking, offering dozens of delicious and healthy recipes, each one accompanied by a complete nutritional profile. Recipes include savoury snacks, soups, salads, fish and poultry main courses, vegetarian offerings, sauces, relishes and pickles, and sweets. |
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