Thai cuisine can be called one of the most diverse and bold. Three aspects influenced its development: climatic conditions, culture and history of different countries. Among them are Cambodia, China and Burma, closely intertwined with Thailand during migration. As for the climate, it is very favorable here. A lot of different greens grow throughout Thailand all year round, and there are enough other products: the locals harvest two to three crops a year. It becomes clear to tourists who have become fond of local abundance why it is only in Thai that the word "hunger" is missing. And Buddhism, the religion practiced by most Thais, imposes virtually no restrictions on the food system.
Down with the restrictions. Long live freedom!
Thai cuisine is famous for its mix of flavors. Pleasant sweet, sour, moderately salty, pungent spicy and certainly bitter - all of them, inexplicably, can be combined in one dish. Sometimes it’s even difficult to say right away whether the dish you eat is sour or salty. Or maybe even sweet? Here is such a mysterious Thai cuisine.
Recipes in Thailand as such are virtually non-existent. This means that there are no strict proportions and rules for cooking. There are common features, recommended foods, spices, and it depends on the cook in what form and in what combinations to use them. Personally, the cooking time and presentation of the dish are also determined.
Presentations and table setting in Thailand are given special attention. Both local cooks and simple housewives always decorate their dishes very beautifully, brightly, and unusually. They are proud of the work of their hands and love to treat guests. For example, vegetables for garnish are cut neatly and thinly, sometimes with slices of various shapes and sizes. Each dish is practically a work of art, it can have its own drawing and individual style.
The main ingredients of Thai cuisine
However, there is something in common in almost all dishes that Thai cuisine is so rich in. Recipes with photos, which are today in many sources, focus on several key ingredients. One of them is rice. In Thais, it is found everywhere: in appetizers, and in main dishes, and in desserts. The remaining ingredients are considered auxiliary and are called “cap khao,” which means “it is eaten with rice.” And no matter what it is - fish, meat or vegetables.
Almost the same situation with coconut. From it, for cooking, take pulp, cream (the thickest of coconut milk), as well as squeeze from chopped mass. By the way, it is Thais who consider it to be real coconut milk, and not at all the liquid inside the coconut itself.
What the Thai dish cannot do without is chili peppers. It is he (in various forms) that gives the products a unique aroma and piquant piquancy. And it is thanks to him that Thai cuisine is known throughout the world. Thailand even has its own specialty of chili peppers - the "bird's eye", known for its small size and devilish sharpness. To get it, by the way, is quite difficult. True, you can use other varieties that are more common in our country. Do not forget to protect yourself when working with this product - take care of your eyes and skin! After all, the degree of its severity can be very large.