Thailand Lodging
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THAI CUISINE
Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal – hot or spicy, sour, sweet, salty and bitter. Although popularly considered as a single cuisine, Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern, Central and Southern. Southern cuisine, for example, usually contains lots of heat from chillies while northeastern tends to include lime juice in the ingredients.Thai cuisine is influenced by Chinese and Indian curries while maintaining a unique taste of its own. Like Vietnamese food, Thai food is known for its enthusiastic use of herbs and spices as well as fish sauce.
One of the important ingredients is nam pla, a very aromatic and strong tasting fish sauce. Many Thai dishes in the Central and Southern regions use a wide variety of leaves rarely found in the west, such as kaffir lime leaves. Usually fresh - kaffir lime leaves' characteristic flavour appears in nearly every Thai soup, stir-fry or curry from those areas. It is frequently combined with garlic, galangal, ginger and/or fingerroot, together with liberal amounts of chillies, blended together to make curry paste. Fresh Thai basil is needed for the authentic fragrance of certain dishes such as Green curry. Other typical ingredients include the small green Thai eggplants, tamarind, palm and coconut sugars, and coconut milk. As mentioned arlier certain dishes from the northern region of Thailand are known to use lime or Lime juice.
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