Thai spices for cooking

This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavouring. The rhizomes contain approximately 0.8 % volatile oil. The plant has stomachache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.


Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

bai dtawng (ใบตอง )Banana leaf wrappers

bai graprow, bai ka phrao, bai kaprao (ใบกะเพรา )
Thai Holy Basil Leaf
Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and oftentimes reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5 % volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.

bai maeng lak(ใบแมงลัก)Lemon Basil or Hoary Basil Leaf
Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring, and containing approximately 0.7 % volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.

bai horapah (ใบโหระพา )
Sweet Thai BasilTastes rather like anise, looks like European sweet basil, and is used in red and green curries. Sweet Basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavouring in Thai cooking. Volatile oil content varies according to different varieties. Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents.

bai magroot (ใบมะกรูด)Kaffir Lime Leaf

bai toey (ใบเดย)
Pandanus Leaf EssencePandanus leaf essence, also called "dteuy hohm", "bay toey" or screwpine leaf flavoring, is Thailand's equivalent to vanilla flavoring. It has an earthy fragrance and taste and is usually added to coconut milk based sweets.

buap liam(บวบเหลี่ยม)
Sponge gourd, angle gourd, angled luffaAlso known as angle gourd, angled luffa, or Chinese okra. Fruits have raised ridges running from end to end, resembling okra. The ridged fruit is 1-2 ft. long and 2 inches across and is lighter than the Smooth Skin Luffa. This variety is very popular for cooking use in China and Vietnam. Flesh is very tender and delicious.

cha om (ชะอม)
Acacia LeafAcacia pennata. The feathery shoots are used in soups, curries, omlettes, and stir fries.

chaplu, chaploo, shaploo(ชะพลู)
Wild Pepper, Cha-PluPiper sarmentosum. Sometimes wrongly identified as Piper betle, which doesn't have glossy and tender leaves. The leaves are heart-shaped, light green when young and shiny dark green when mature. The upper side of the leaf is smooth while the underside is somewhat rough. The leaf has a pleasant fragrance and a refreshing taste. I once had it served with laab muu as a wrapper for the minced pork.

dton hawm, ton hom(ต้นหอม) Green Onions, Spring Onions

galum-dawk (กะหล่ำดอก) Cauliflower

gratium (กระเทียม)Garlic

guy chaay (กุยช้าย )
Chinese ChiveAllium tuberosum, also known as garlic chives, the flavor is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. The flowers may also be used as a spice.

hawm daeng (หอมแดง )Red Shallots

hed fang (เห็ดฟาง)Straw Mushroom

kah min (ขมิ้น )
TumericCurcuma longa, is a small ginger with brown rhizones. Inside the flesh is bright orange.

kao pohd (ข้าวโพด)
CornUsually baby corn (ข้าวโพดอ่อน, literally young corn) is used in Thai cuisine

king (ขิง)
GingerZingiber officinale, grows from underground stems, or rhisome. Mature ginger stems are buff-colored; young or fresh ginger, king awn ขิงอ่อน, is white and is eaten fresh and pickled, as well as cooked.

ma-groot (มะกรูด)Kaffir Lime

makheua fuang(มะเขือพวง)
Pea EggplantSolanum torvum, small pea-sized green eggplants with smooth skin. The young fruit is eaten as a fresh vegetable, put in nam prik, or used in curry, green curry, and gaeng gai.

ma kua poh, makheua pro (มะเขือเปราะ )
Thai EggplantSolanum melongena, also known as Brinjal, Thai eggplants are small and round and a a creamy white color with green stripes. They are eaten as a fresh vegetable with nam prik, or used in curry and in

maprao, ma praao (มะพร้าว )Coconut


ma-naao (มะนาว)
LimeAlso used for lemon which is not commonly available in Thailand.

pak boong thai, phak bung thai (ผักบุ้งไทย )
Thai Water Morning Glory, Thai Water ConvolvulusIpomoea Aquatica. Thai water convovulus is an annual aquatic plant that spreads its stems on the water surface. The stem is succulent, crisp, green in color and segmented. The leaves are heart-shaped and commonly used in kaeng teop, sour spicy soups, fried with pork, used in yen ta fo and eaten as a fresh vegetable with nam prik.

pak chee, pak chi (ผักชี)
CilantroCoriandrum sativum, is of the parsley family. The leaves and stems are eaten fresh and used frequently as a garnish. The root and the seeds are ingredients in many dishes.

pak chi lao (ผักชีลาว)
DillLiterally "Laotian Cilantro". Commonly seen with street food vendors to add a taste to soups.

pak guangdong (ผักกวางตุ้ง)
Cantonese VegetableLiterally, "Guangdong vegetable", Guangdong is located in Canton, Chinese. Also know as yao choy, yu choi, edible rape, green choy sum or sarsun (in India). It has long stalks, skinny leaves, and yellow flowers. It is a little more bitter than bok choy.

pak kanaa (ผักคะน้า)
Chinese broccoli, Chinese KaleBrassica alboglabra, also known as as gai lohn, kai lan, and Chinese kale. The plant resembles regular broccoli, although the leaves appear to be a bit broader and the stems somewhat longer than broccoli. The flowers form first into diminutive heads and then elongate rapidly into flower stalks bearing yellow flowers.

pak wan (ผักหวาน)
Sweet VegetableForest tree, or Melientha suavis Pierre - the leaves and flowers are used, and are slightly sweet. It is usually eaten in soups.

prik (พริก)Chile pepper

sa ra nae (สะระแหน่)
Mint leavesThai mint leaves are round, not thick, hairless, and slightly wavy. The stem tends to be dark red. It is easy to grow, and Thais commonly plant it in pots kept near the kitchen, where it can always be easily gathered.

ta-khrai, takrai (ตะไคร้)
LemongrassCymbopgon citratus, is an aromatic grey-green grass. This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as a flavouring. Lemongrass contains 0.2-0.4 % volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, antiflu and antimicrobial agent.

tua-lin-dtaw (ถั่วลันเตา)Sugar Pea

tua-ngok, tua-nork (ถั่วงอก)Bean Sprouts

tua-phak-yao (ถั่วฝักยาว) Long Beans, Yard Long Beans

tua-poo (ถั่วพู) Wing Beans

KANOM MOR KAENG( Thai taro custard )

3/4 cup of steamed and minced taro

1/2 cup of finely sliced shallots

4 duck eggs

1 cup of thick coconut milk

1 cup of palm sugar

1/2 tsp. of salt

1/2 cup of pandanus leaf essence water

3 tbsp. of oil

Heat the oven up to 350 degrees. Break the eggs into a mixing bowl together with pandanus leaf essence water and beat it well. Add palm sugar, thick coconut milk and salt. Then beat it more until done. Filter it with the sieve and add minced taro, stir it around. Pour it into a pot then place it on medium heat, slowly stir it until it becomes thick. Then remove it from the heat and pour it into cups or tray. Put cups or tray into oven for about 30-40 minutes then remove from oven, leave them cool. Heat 3 tbsp. of oil in a pan. When the oil is hot, add finely sliced shallots and stir-fry until golden brown then remove from heat. Leave them on a plate covered with a paper towel to let the oil soaked off then sprinkle on top of taro custard. Serve.

THONG YOT(Golden drops)

20 duck eggs

5 cups of sugar

5 cups of jasmine essence water

1 cup of rice flour

Mix the sugar and jasmine essence water together in a pot, heat to dissolve become syrup on medium heat. Remove 2 cups of the syrup and leave it cool (to be used for soaking the Thong Yot). Return remaining the syrup to heat. When it begins to thicken, remove from heat. Break the eggs, separate yolks from whites, carefully remove all membrane from yolks then beat until a lot of froth has formed. Take one cup of the beat yolks egg and mix with 1/3 cup of rice flour in a mixing bowl and beat until share in. Return the thick syrup to heat and wait until the syrup is really boiling (strong boiling). Grasp some batter with your thumb, index and middle fingers, lift with sweeping motion across rim of blow then release smartly into the boiling syrup, continuing until a pot is filled with Thong Yot. When the Thong Yot is done, remove from the boiling syrup with ladle and transfer to the cool syrup. Soaking the Thong Yot until cool then remove from syrup and serve.


1 cup of minced (or sliced) chicken

4-5 hot chillies

3 small garlic cloves

1 cup of holy basil leaves

2 tbsp. of fish sauce

1 tbsp. of light soy sauce

1 tbsp. of oyster sauce

1 tsp. of sugar

3-4 tbsp. of oil

Chop the hot chillies and garlic well. Heat a skillet and add 3-4 tbsp. of oil in. When it is hot put in the chopped chillies and garlic and stir-fry until good flavor comes out. Add minced (or sliced) chicken and stir-fry it about 2-3 minutes more. Then season with oyster sauce, light soy sauce, fish sauce, sugar and stir-fry until done. Next, put in holy basil leaves and stir it around. Then remove from the heat. Arrange on the dish and serve with cooked rice and sliced cucumber.

Panang Curry

Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted. Thai curries are typically a meal in themselves, but it is not uncommon to eat curry alongside your other favorite Thai dishes.


2 pounds meat (beef, chicken or pork)

1 can coconut milk

8 oz panang curry paste

2 tablespoons fish sauce

2 tablespoons kafir lime leaves (cut into shreds)

1/2 cup basil leaves

2 tablespoons sugar


1. Cut your meat into bite sized cubes. Using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set it aside.

2. Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.

3. Add in 2-3 tablespoons of curry paste.

4. Put the meat back in, and stir until the meat is thoroughly cooked.

5. Add in half of the remainder of coconut milk. Keep stirring.

6. Add the fish sauce and the sugar.

7. Add in the rest of the coconut milk.

8. When the coconut milk thickens, add in the basil leaves and lime leaves.

9. Give it a taste. You may need to add in more fish sauce or sugar depending on your preference.

Gaeng Ped Ped Yang (Roast Duck Curry) แกงเผ็ดเป็ดย่าง

Gaeng Leung (Hot Yellow Fish Curry) แกงเหลือง

King prawn tom yam soup (Tom yum Koong)

Muslim curry - Musamun Kai

Hot And Spicy - Is That What Thai Food All About?

Of course not. But, for better or worse, Thai cuisine cannot losen its association with that hot and spicy taste of chilies. People tend to overlook the many other herbs and spices that combine to give Thai food its range of delicacy. It is the very delicate interplay of herbs and spices that makes Thai food so well-loved among all peoples of the world.

The single most outstanding charater of Thai culinary may be the harmonious blend of the three S's of flavor - spicy, salty and sour. This is achieved fundamentally by the three key ingredients.

Chili - Spicy

Despite the paramount importance of chili or "prik" in Thai cooking, it is believed that Thai people only acquired the love for the spicy taste of chili in the 16th century. It is not clear whether the Portuguese or the Spanish merchants were responsible for introducing this chili pepper to the old Siam. In any case, Thai people have since mastered the use of this spice in their cooking blending it with other herbs and flavorings. The green or red "prik kee noo", literally "mouse dropping chili" is the tiniest but packs a memorable wallop. Don't ever eat it one whole or you can burn your tongue instantly.

Fish Sauce - Salty

"Nam pla" in Thai, the second most important ingredient of Thai food. It is derived from brewing fish or shrimp mixed with salt and decanting the fermented result into bottles. Don't mistake this with Chinese or Japanese soy sauce. Its aroma of fermented fish can be annoying but when blended into other ingredients it becomes more subtle and unbelievably tasty.

Lime - Sour

"Manao" (lime) and sometimes "magrood" (kaffir lime) are used at every opportunity in a variety of Thai dishes. Its main role is to suppress the salty taste and strong aroma of fish sauce.
One very simple use of the 3 main ingredients of Thai cooking is a "prik nampla" sauce where chili is added to fish sauce with some lime and garlic. Add a few drops of this to any Thai dish like "gai yang" (grilled chicken), "khai jeow" (fried egg) or even plain white rice and you can enjoy the punch of spicy, salty and sour Thai flavor. This is what most Thai people cannot do without. And a Thaiphile cannot go about talking Thai food without ever trying "prik nampla" himself!

Miang Kum

Miang Kum is an appetizer of sorts. It is commonly enjoyed as a snack, or as a complement to beer. (Any beverage will do). Miang Kum is normally served on a large platter, with several items, all separated. Basically, one would start with a leaf of spinach or other leafy vegetable, pinch it so that it forms into a small spoon-like shape. Then you would add it shredded dry coconut, red onion, diced lime, peanuts, dry shrimp and maybe a pick kee noo or two. (Pick Kee Noo are those amazing spicy little Thai chilies.) Finally, add in a dollop of sweet sauce and voila! Enjoy.

1 coconut
1/2 cup diced red onion
1/2 cup diced lime (with the rind on)
1/2 cup peanuts
1/2 cup dry shrimp
About 50 leaves of spinach 10 sliced Thai chillies
1/2 cup sliced lemongrass
1/3 cup of shrimp paste
2/3 cup of coconut sugar

Let's start with the coconut. Break open the coconut, and remove the meat (it's the white part- duh!). Then shred it into small thin pieces. Take the shreds and stir them in a hot pan until golden brown. (On medium heat this should take about 20 or so minutes). Now for the sauce. Using a small or medium sized pot, heat the sugar until melted. It should form the consistency of syrup. Then add in the shrimp paste. Be sure to add in the shrimp paste when the sugar syrup is boiling, and that to only cook it for a few minutes or else it will burn. That's all the cooking. Now here's how to serve it... Use several small condiment containers or small saucers. Place each individual ingredient into a saucer of its own. Then using a large platter, place the spinach leaves in the middle, and arrange the saucers around the spinach in a manner that suits your individual aesthetic taste. How to eat... Grab a leaf. Fill it with a small portion of each ingredient. Eat. Enjoy. Drink some beer.


Thai Hom Mali Rice : The Rice of Choice Around the Globe

Rice is the staple food of the Thai people. In fact, "kin khao" (eating rice) in the Thai language means "to have a meal". The Thai people have great reverence for this grain: stepping on it is considered taboo. In 1960, His Majesty the King revived the centuries-old tradition of the Royal Ploughing Ceremony, where blessed rice seeds are distributed to farmers throughout the Kingdom. 

His Majesty does not take only a symbolic role in safeguarding the success of the rice harvest, he has personally initiated and supervised numerous projects throughout the country to assist farmers in taking full advantage of modern technology and the latest advances in agriculture and irrigation. 

In Thailand, rice is grown in most provinces, though the highest concentration is found in six plains, namely: the Upper Northern, Lower Northern, Central, Upper Northeastern, Lower Northeastern and Southern Plains. Due to different soil conditions and climate, each plain produces different varieties with different qualities. The Upper Northeastern and Lower Northeastern Plains are topographically separate but both produce the same kind of rice. This area is also famous for Thai Hom Mali Rice and glutinous rice.

 The Lower Northern Plain is the second largest production area in terms of tonnage. The country's top quality grain, Thai Hom Mali Rice, is grown here. Originating in Thailand, Thai "Hom Mali" Rice is the world's only traditional strain of rice with a natural fragrance similar to the pandanus plant. Though several other countries have tried to grow this variety, none has been successful in preserving its distinct aroma, texture and taste. Thai Hom Mali Rice - "Hom" for its gentle, unique aroma and "Mali" for its jasmine white appearance - is the official name, of Thailand's finest fragrant rice. A photo-sensitive variety. 

Thai Hom Mali Rice is best grown in Thailand's Northeastern Region. Our annual harvest yields the best quality Thai Hom Mali Rice: long grain, silky smooth, pure white, a tender texture when cooked and a distinct fragrance. Thai Hom Mali Rice is a traditional variety which was first found planted in Phanat Nikhom District, Chon Buri Province in 1945. Currently there are two sub-varieties - Khao Dok Mali 105 and Gor Kor 15. These sub-varieties of Thai Hom Mali Rice originated from a small village called Bang Klar in Bang Nampliew District, Chachoengsao Province in central Thailand. 

Widely grown in the North and Northeast of Thailand, the two sub-varieties produce similar quality of cooked fragrant rice. Thai Hom Mali Rice has an international reputation for its appearance and cooking texture but most of all for its aroma, which is subtle yet fragrant. It is also the grain's versatility as a cooking staple that has made it such a mouth-watering prospect for consumers around the world. 

Thai Hom Mali Rice is also very nutritious, containing high fibre, vitamins B1. B2, niacin, carbohydrates and protein but contains no gluten, so it is non-allergenic. It is rich in minerals such as iron, calcium and phosphorous. In highlighting its widespread popularity, the Thai Hom Mali Rice International Recipe Contest has been held to feature recipes sent in by individuals and institutions from around the world, sharing with us their ingenious creations.

Khao Chae - Essential of Thai Summer Dishes

Every April it seems as though everybody in Thailand is sweltering in the hot sun and getting ready for the Songkran water throwing festival. Gourmet Thai cooks are busy preparing their special cool-off dish called “Khao Chae”. rice soaked in scented water and topped with ice. Eating rice in cold water may sound just as appealing to people, not so accustomed to eating rice, as eating bread soaked in orange juice. It is an acquired taste and one is hardly expected to like it at the first try. Connoisseurs, however, cannot wait to eat their first “Khao Chae” of the year. This dish usually appears on the menu around the end of March and disappears at the arrival of the rainy season. It is strictly a luncheon dish which makes it doubly popular because lunch time in Bangkok is every working man's and woman's highlight of the day. 

One can almost feel the sweet state of anticipation in the restaurants that put up their signs a week before, announcing the forthcoming arrival of this summertime specialty. As the preparation which goes into the making of the side dishes to be eaten with this rice is very time consuming, few restaurants serve it, and the ones that do can make only a limited amount a day. For this reason people who set their hearts and souls upon eating Khao Chae usually reserve it in advance in order not to be disappointed should they arrive at the restaurant and find it all sold out. Otherwise, the thing to do is to arrive really early before the other customers spill out of their offices into the restaurant. This rice is so special because it is a seasonal dish, something you have to wait for and before you get a chance to get tired of it the season is already over. Also, people who like to try out different kinds of food realize that something as refined and difficult to make as Khao Chae will eventually disappear from the eating scene, leaving room for dishes that can be churned out fast. In private homes, unless you have a fully equipped kitchen, nobody will bother to sit down and make it. What's more, if you order it in - restaurants (hotel coffee shops don't have it) it is reasonably priced. 

One set of Khao Chae which includes rice served in scented water with jasmin and rose petals floating in it plus six or seven side dishes fried onions stuffed with flaky white fish, green pepper stuffed with pork wrapped in a light net made of eggs, shredded crispy beef, shrimp paste mixed with fish and ginger and formed into little balls then dipped in batter and fried, fried salted egg, and shredded preserved cabbage stir-fried with eggs — costs only between 40 to 60 baht (US$2-$3) depending on how elaborate and generous the portion. Nobody knows for sure who actually thought up the idea of eating rice in cold water. Perhaps someone accidentally knocked over a glass of iced water into his rice, ate it, and decided that it was quite refreshing after all. As far as I can remember, it has always been there in the summertime just like the Songkran water festival.

Influences in Thai Cuisine

In recent years, Thai food has become an attractive and healthy alternative to other types of Asian Cuisine. Yet, behind the newfound trendy status, Thai food enjoys a rich heritage stemming from outside cultural influences and a diverse geography which creates its unique and distinctive taste.The first Thai kingdom officially dates as far back as 1238 A.D., but even before this date an influx of ethnic groups were bringing with them modern ideas, unfamiliar traditions and regional cuisines. 

The first rulers of Thailand appreciated the value of differing cultures and brought scholars and artisans from China and India to teach the Thai people. It isn't difficult to classify Thai food as a hybrid between Chinese and Indian fare. The peppers and curries usually associated with Indian entrées is ever-present in the Chinese style noodles and rice dishes of Thai food. But any gourmet of authentic Thai food can tell you that there is so much more to the cooking.During the next four hundred years of Thai history, the Thais traded heavily with foreign countries including European nations like France and with Arabs of the middle-east. Spices and herbs were heavily sought after and Thailand's accessible trade route made it a popular port. 

Throughout the centuries, Thailand has fought many wars with neighboring countries and as a result is collectively mixed with a wealth of exotic food. Recently, wars in bordering countries of Vietnam, Cambodia, Laos, and Burma have flooded Thailand with refugees. Slowly, these groups have transitioned into the Thai population and offered their own regional cuisine to the traditional Thai menu.Like its rich history, Thailand also thrives from a diverse geography. Thailand is comprised of four separate regions, the northwest mountains, the northeast plateau, the southern peninsula and the central plains. Varying climates and topography account for the contrasting agriculture and resulting provincial cuisines. The Chao Phraya river is a main artery of the country with smaller rivers and tributaries flowing throughout the country. In the southeast is the Gulf of Thailand and across the peninsula in the southwest, Thailand borders the Andaman Sea. As a result, seafood is a staple in the diet, whether it be fresh-water, salt-water, tropical or shellfish. Richer food is more often prepared in the northwest mountains where there is an abundance of wild game and livestock. 

The southern peninsula's humid and rainy climate make it perfect for harvesting tropical fruits such as coconuts, bananas and mangoes. Central Thailand's rich soil makes it best for farming rice.In a country where more than 70% of the population are farmers it is only natural for the Thai people to treasure their cuisine. Eating is not just something that is done for nourishment. The Thai people greet each other during the early evening with the salutation, "Gin kao," which means, "have dinner with us." Entrées are always placed in the center of the dining area with the diners seated around the food in a circle, everyone enjoying a sampling from each dish. Even at school, the children bring extra courses in their lunch pails and the meal is enjoyed by all in the same fashion as it is at home. And a true Thai gourmet dines with his or her hands or a fork and spoon, but not with chopsticks. The soupy dishes and stews being the reason for this.

While Thai cuisine is enjoying increased popularity in the United States, in Thailand, encroaching American fast-food victuals are the rave with the younger generation. With Thailand's history of incorporating outside culinary influences into their own cuisine it will be interesting to see what kind of food spawns from this odd marriage. Curry burgers? Hmm?So the next time you're at your favorite neighborhood Thai restaurant enjoying your Pad Tai, remember that the recipe is probably over 800 years old and influenced by a plethora of cultures. And don't be afraid to experiment with fare from the different regions of Thailand's unique and diverse landscape.

Introduction To Thai Food - Thai Curry, Pad Thai And Stir-Fry

Think of the worst food you've ever tasted. Soggy, boiled vegetables springs to mind-the kind with all the taste and nutrition leached out of them. No spice or texture, no freshness or goodness. Now think of the opposite, and you have heavenly Thai food. Fresh, spicy, salty, sweet and sour, with a variety of textures and temperatures (crispy and soft, hot and cold), Thai food is a taste explosion in every bite. Once you've tried it, you'll never go back to plain old meat-and-potatoes cooking again.
Another way to describe Thai food? Imagine Chinese food, but with more intensity. With more flavors, more aroma, spices, and textures. If you like Chinese food, you're going to fall head-over-heels-in-love with Thai food!
Thai Curry
The roots of Thai cuisine can be found both in regional tastes and flavors as well as in the influence of cooking styles from nearby cultures. Despite the fact that Thailand is at least partially separated from its neighbors by water, it has never isolated itself from other nations. Indian and Malaysian spices and dishes (such as curries) were brought with travel and trade, and the Thais were quick to add these wonderful flavors to their own unique version of curry. Today there are four main curries in Thai cuisine:
Thai curry dishes start with a very intense and fragrant curry paste or sauce, usually made by hand with pestle & mortar. Once the paste/sauce is made, Thai curry is extremely easy to create, simply by adding any variety of meat, seafood, vegetables, or tofu and cooking it in the oven (like a casserole).
Thai Noodles
Thailand is also famous for its fragrant stir-fried noodle dishes. Most Thai noodle recipes call for rice noodles rather than those made with wheat or egg, although these can also be found in Thai cooking. Noodles were first brought to Thailand by the Chinese, many of whom remained in Thailand and integrated with the local society. For this reason, Chinese cooking has been a major influence in Thai cuisine, including cooking styles (the Chinese introduced the wok) and key cooking ingredients, such as soy sauce. Names of popular Noodle Dishes:
-Pad Thai
-Land-Da Noodle
-Pad Woon Sen
-Pad See-U
-Pad Kee-Mow (Drunken Noodle)
Thai Stir-Fry From stir-fried local vegetables to dishes that combine meat, vegetables, tofu, or noodles, stir-fries are a common part of everyday Thai cooking. When creating stir-fry sauces, Thai chefs seek a balance of flavors-spicy, salty, sour, and sweet-by using ingredients like fish sauce, soy sauce, lime juice, lemongrass, fresh chilli (or chilli sauce), and a little sugar. Achieving this balance is not difficult, but it does take practice. Names of popular Thai Stir-Fry dishes:
-Spicy Basil Leaves
-Pad Prik
-Prik King
-Spicy Garlic
-Cashew Nut

Life Secrets From Thai Food

Life lessons can come from the most unlikely places, once you become open to receiving them. Once you stop compartmentalizing life, there are rich insights to be gained from places you might never previously have given any thought. Like Thai food…
1. You'll never get the best out of either by being half-hearted. If you hold back on the chillies and other spices, Thai food won't have much savour. The same is true for life; conviction is the secret ingredient for success.
2. It needn't take long to produce great results. Just as you can produce a great Thai stir-fry in minutes, you can create something fantastic in your life in a short time. The road to achievement doesn't have to be long and slow and hard.
3. You get out what you put in. You'll never make good Thai food with bad ingredients and a bad attitude. Whatever you do, if you don't put care into it, you'll never get the best out of it.
4. Neither is meant to be a spectator sport. There's not a great deal of enjoyment to be gained by sitting on the sidelines. If you hang around while Thai food is being made, you may find yourself coughing and spluttering at the pungent cooking aroma of the chillies and ginger etc. But the flavour…
5. Both depend on the same art of making the most of what you have. You could spend your time thinking how much more you could do, if only you had X, Y, or Z, or you can get the maximum enjoyment from what you have right now.
6. You don't have to be rich to enjoy either. After all, Thai street food is just as delicious in its way as a royal banquet.
7. It's your creative vision that makes the difference. You can make as many great things with a few simple ingredients as you choose. It's all down to your imagination and your enthusiasm.
8. Neither need make you fat. You are always in control of your choices.
9. It's never as good if you're just doing it for one. Both taste best when they're shared.
10. Both are a celebration of everyday ingredients.

Thai Food For Health

Natural health is about self discipline and responsibility for a better life. And with nutritional supplements, you will be able to achieve this level of healthy comfortable living . It just takes that first step. A Thai Food balanced diet is a Topic I really enjoy telling people about fighting diet problems, weight control, heath in general, even allergy conditions like me. I will touch on this latter. 
There are many products available in the field of natural health . Pick up a book, surf online, educate yourself about the right foods for your health. I did, and cut my stress level by 50%; reduced my blood pressure down to 120/70, when under stress it was 150/95. Not bad for middle age. Natural health is about finding ways to be healthy. With natural health nutrition, like say, Thai Food , you get the extra benefit of giving your body all the best there is from nature, which is a great feeling, and reward when you experience the difference, and ask yourself, how come I did not do this along time ago. 
What an energy booster indeed. You will also find good nutrition leads to good health. I would get the typical once a year cold, like most people. Now I might get a cold, over 2 year periods . That should say something for good healthy nutrition. I do not believe there is a magic pill or fix all solution, but this certainly made a great change for me, and established a constant platform for my overall health. You will experience the new you and will be proud of the achievements you will have from taking care of yourself. Now, no promises, but my weight is stable at 180lbs, exactly the same as when I was 18 years, when body building. I was usually around 200lbs., under hi stress working conditions.
 I am not outlining a diet plan, in fact the things I am mentioning worked for me regarding health overall. The drop in weight actually happened as a result of better eating habits, an adjustment to things that helped, like the natural supplements, and Thai food in general, and reduction in obvious things that do not help. I knew with a stressful job, lots of traveling, something had to be adjusted, or shifted a bit. I even cut coffee down to 2 cups a day, I did not need 6, come on that is crazy, what was I thinking ? So one noticeable thing I really enjoy, is the boost in energy for my age. It did take more than that, and I am going to give you a super important tip. Like anything, take small steps, and you will meet your goals. So here is the super tip that worked for me; simply get off the Dairy Products. I have traveled to so many countries; with all types of foods, and certainly the western foods are spreading everywhere. So from experience alone, think about my tips to you. Tip number two, not only do I use natural supplements for many reasons, here is a tip that really jump started me : go try Thai food, at a local restaurant. 
This is an experience that will jump start your health in general. The reason I say Thai food, is simply there are so many types, you will find something you like, that is why Thai restaurants are so popular everywhere, world wide. And they have unique spices, and sauces that seem to please many people, offering new flavors, less saturated fats. I did move to Thailand, so an expert in the foods section, and I have tried them all country wide. Believe me, you may have heard, how spicy Thai Food is, but actually there are in fact so many things to choose from, you will find something healthy, natural, and satisfying in all aspects.
That was tip no two, go out and try it, you will be surprised. Typically you will not find cheese in Asian dishes, however you may find coconut, or sweet milk, and similar things to sort out when you order food. A third , but important tip, something I do every morning, and what an energy booster, I drink 12 oz. of grape juice per day. It beats coffee, but I still like my morning cup, but the juice really gives me a morning boost in my diet. Ok, that is tip no. three, simply try different things that work for you, that you enjoy, and watch out for the pizzas. Cutback on cheese, milk, ice cream. Select your food in moderate quantities.

The History of Thai Food

Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes. The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying
and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tastes.