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Influence and Western popularity Thai cuisine is influenced by Chinese stir-fries 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. Thai food is popular in many Western countries especially in Australia, New Zealand, Europe, the United States, and Canada. Serving Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice with many complementary dishes served concurrently. Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. Steamed rice is accompanied by highly aromatic curries, stir-fries and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-fries and others may be poured onto the rice creating a single dish called khao rad gang (Thai ข้าวราดแกง), a popular meal when time is limited. Sticky rice (Thai ข้าวเหนียว) substitutes ordinary rice in Northern and Northeastern cuisine. Noodles are popular as well but usually come as a single dish, like the stir-fried Pad Thai or noodle soups. There is kind of meal called nam prik (Thai น้ำพริก) which refers to a chile sauce or paste. It is prepared by crushing together various ingredients such as ginger, garlic, chilli, etc. by mortar and pestle according to the recipe. It may then served with vegetables such as cucumbers, cabbage and string beans. The vegetable may be dipped into the sauce and eaten with rice. Nam prik may also be used as a spread for toast or eaten alone with rice. Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is often common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Muslims also frequently eat meals with only their right hands. Ingredients One of the important ingredients is nam pla (Thai น้ำปลา), 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 (Thai ใบมะกรูด). Usually fresh - kaffir lime leaves' characteristic flavour appears in nearly every Thai soup (e.g., the hot and sour Tom yam), 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 earlier certain dishes from the northern region of Thailand are known to use lime or lime juice. Famous dishes Many Thai dishes are familiar in the west. In many dishes below, different kinds of meat can be chosen as the ingredient, such as beef, chicken, pork, or seafood. Individual dishes Central Thai Shared Dishes Northeastern Shared Dishes
Miscellaneous Throughout the country there are many interpretations and variations on these common dishes. Other dishes from the northern part of Thailand include unique sauces, such as nam prik num (น้ำพริกหนุ่ม), and exotic foods, such as raw beef, fermented fish paste, and deep fried larvae (also enjoyed in the Northeast). The culinary creativity even extends to naming: one tasty larva translates as "freight train" and the smallest, hottest chillies are known as phrik khii nuu, literally "mouse shit chillies". | ||||||||||||
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