THAI CUISINE

Thai Cuisine is my favourite of all Asian cuisines, although I like most of them. I tend to like spicy food and many Thai dishes are very spicy.

Thai food tends to make use of plenty of fresh lemongrass (dachai) and fragrant kaffir limes (makrud) and their leaves (bai makrud). Most Thai dishes feel lighter to eat than dishes from some of the other Asian countries. Other ingredients which help set Thai food apart include tamarind, both the pulp and the leaves and fresh green pepper corns. There also seem to be several varieties of "Thai basil", each of which has it's own distinct flavour.

My favourites are Tom Yum Talay (spicy seafood soup), Tom Kha Gai (coconut chicken soup), Gaeng Keow Wan (Thai green curry), Gai Pad King (chicken fried with chili and ginger), Yum Dachai Moo Yang (lemongrass salad with barbequed pork), Som Tam Thai (papaya salad) and Bai krapoa Moo Gorp (pork belly fried with basil leaves).

For some recipes try Thai-Food-Recipes.com